• Wash and soak the lentils for atleast 3-4 hours in 2 cups of water
  1 cup moth beans, 4 cups water

Traditional pressure cooker method

• Boil the lentils along with chopped tomatoes , turmeric powder and salt in a pressure cooker. Pressure cook for 2-3 whistles on a low flame.
  2-3 medium tomatoes, ½ tsp. turmeric powder, salt as per taste
• Mash the lentils using a potato masher or mathni.
• In a tadka pan, heat oil and add cumin seeds on a high flame. Let it splutter. Add the ginger-garlic, chopped green chillies and heeng. Mix well.
  2 tbsp. sesame oil, 1 tbsp ginger -garlic paste, 1 medium onion, 1 tsp. cumin seeds, pinch heeng
• Add red chilli powder, turmeric powder and other spices to the tempering and turn off the heat. Add the tempering to the boiled lentils.Let it simmer for few minutes.
  1 tsp. red chili powder, 2 tsp curry powder (use this or below spices), 2 tsp coriander powder, 1 tsp garam masala
• You may garnish optionally with chopped coriander leaves. Serve hot with jeera rice or roti.

For instant pot:

• Heat oil in an instant pot. Add cumin seeds and let it crackle. Add ginger-garlic paste along with chopped tomatoes and salt. Cook until it softens.
• Add 1 cup soaked moth beans
• Now add 4 cups of water and mix well.
• Add spices and Start the instant pot in pressure cook mode on high for 15 minutes with the seal ON position. Once done, pressure release naturally.Garnish with fresh coriander leaves.
• Serve hot with vegan naan or basmati rice.