Wash the moong dal properly and pressure cook it with green chilies, chopped tomatoes, turmeric powder, salt, and 2 cups water.

For tempering, in a pan heat oil. Add black mustard, whole cumin and curry leaves, let them sizzle.

Add asafoetida and ginger garlic paste. Cook it for 4-5 mins on medium heat.

Now add red chili powder and coriander powder, cook until oil separates from the masala.

Add the tempered mix to the boiled moong dal and let it boil for 5-7 mins.

Serve the cooked Moong Dal Tadka hot with steamed rice.