Wash and soak mung beans in water for not more than 2 hours. Chop garlic, onion and tomatoes. Slit green chillies.

Heat oil in a pressure cooker. Add jeera and wait till it turns brown. Fry garlic. Add green chillies and onion when garlic turns light pink. Fry till onions are light pink. Add asafoetida and chilli powder. Add a tbsp or 2 water to allow the spices to fry. Add 3 glasses of water (around 600ml).

Add shan powder and salt. Add moong beans and tomatoes. Bring it to boil.

Close the cooker. Turn the heat to the lowest and cook it for 30-40 minutes. No worries about whistles, but cooking on low heat will give the best results. Allow the cooker to cool down naturally. Open the cooker and check- beans should be cooked, unbroken but mushy with thick curry. Garnish with cilantro. For masala onions make thin slices of an onion. Add salt chilli powder, cilantro and a few drops of lemon juice. Mix well. Serve moong with masala onion and rotli/Bhakhri/paratha/rice.