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1
Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
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2
Drain and rinse beans; set aside.
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3
Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
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4
Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
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5
Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.
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6
Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.
