Wash the dal, add water, salt of dal portion, 1/2 teaspoon of haldi, and cook the dal on a low flame. You can pressure cook as well but moong dal doesn't take much time to cook.

When it comes to water always add 1.5 cups of water for 1 cup of dal first and gradually add half a cup more water. Don't add too much water at the beginning or else dal will become very mushy

In another pan heat the oil, 1 tablespoon of oil, and add bay leaves, ginger garlic paste, onion salt, or onion to the veggies portion. Cook till onion becomes translucent and removes the bay leaf

Add tomatoes, dhania jeera powder, and cook on low flame

Once the onion tomato is cooked add to the dal, Kasuri methi, jaggery/sugar, and mix all well.

Boil the dal on low flame for 4-5 mins. Close the gas and add lemon juice and dhania to the dal. Don't cook the dal after adding lemon juice.

For the tadka take 2 tablespoon of oil, add jeera, mustard seeds, cloves, and dal chini once they fluttering

Add curry leaves, chop aachari hari mirch, 1 teaspoon of Kashmir chili powder and cook the tadka for 2 mins. Finally, add hing and close the gas.

Pour the dal into a serving bowl and now pour the tadka. Serve hot with rice or roti.