• 1/2 cup moong (whole green gram), soaked for 8 hours and drained
• 1 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp finely chopped green chillies
• 4 to 5 curry leaves (kadi patta)
• salt to taste
• 2 tsp lemon juice

For The Garnish
Spring of coriander (dhania)

• Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water.
• Blend the moong using a hand blender till smooth. Keep aside.
• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the asafoetida, green chillies and curry leaves and sauté on a medium flame for a few seconds.
• Add the blended moong mixture, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
• Add the lemon juice and mix well.
• Serve hot garnished with a sprig of coriander.