Wash Daal properly, then take a pressure cooker, add daal in it with 1 Teaspoon Salt, 1/2 Teaspoon Haldi Powder & 3 Cups of Water.

Now close the lid, give 1 whistle on high flame & 5-6 whistles on medium flame.

After 6-7 whistles, turn off the flame & let the pressure cooker depressurise naturally.

Chop Onions very finely, grind Tomato, Green Chilli & Ginger Garlic Paste finely into purée in a mixer grinder.

Then take a kadhai, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.

When oil gets heated up, add 1 Teaspoon Jeera, 1 Pinch Hing & let them sizzle.

When they start sizzling, add finely chopped onions in it & roast them till they are golden brown in colour.

When they start changing colour, add 1/2 Teaspoon Haldi Powder & roast it for 30 seconds.

Then add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.

After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.

When cooker depressurise naturally, open the cooker & transfer daal in kadhai & mix it properly with masala mixture.

In the end add, add 1 Teaspoon Garam Masala, 1 Teaspoon Roasted Kasuri Methi & mix them properly.

Your Moong Sabut Daal Fry is ready to be served.