Ingredients (Serves 3–4)

Garlic : 6–8 cloves (crushed/minced)
Green chilies : 2–4 (slit) (adjust to taste)
Red chilies : 1–2 (crushed flakes or whole dried)
Green + Red chilies (mix) : as needed (if you have both types, add to taste; optional repetition depending on how you plan your mix)
Turmeric : 1/2 tsp
Onion : 1 medium (finely chopped)
Tomatoes : 1 1/2 medium (finely chopped/puree)
Salt : to taste

Mustard seeds / cumin : 1 tsp (for tempering)
Fresh coriander : 2 tbsp
Ghee or oil : 2–3 tbsp
(If you don’t want extras, you can cook without tempering—just increase garlic/onion sauté time.)

Method (Pressure cook up to 2 whistles; release immediately)

Heat oil/vegan ghee in a pressure cooker.
Add garlic and cook 30–60 seconds (don’t burn).
Add green chilies and red chilies (and chili flakes if using). Stir for 10–20 seconds.
Add chopped onion and sauté until light golden.
Add turmeric, salt & Asofoetida (Hing)
Add tomatoes (1 1/2). Cook until they break down and the mixture becomes thick and reduced (about 6–10 minutes).
Now add the soaked moong dal into the tomato-onion chili masala.
Cook on medium-low heat, for upto 2 whistle and then release the pressure immediately.
If it’s too wet: cook uncovered 5–8 minutes.
If it’s too dry: sprinkle 1–2 tbsp water, cook 1–2 minutes, then dry again.

Calories: ~ 190–260 kcal

Carbs: ~ 30–40 g

Protein: ~ 12–17 g

Fat: ~ 4–9 g (depends on oil used)

Fiber: ~ 7–10 g