Drain and rinse the soaked mung beans and yellow peas. Add them to a pressure cooker with 2 cups water (about 480 ml), turmeric, and salt. Cook for 4 to 5 whistles, then turn off the heat.

Heat a pan over medium heat and add the oil. Once hot, add cumin seeds. When they start to crackle, add onions, garlic, green chilies, ginger, and curry leaves. Sauté until the onions turn golden brown (reserve a little onion for garnish).

Once the onions are golden, add the chopped tomato and sauté. Add all the spice powders, 1 tablespoon water, and cover. Cook until the tomatoes are soft and mushy.

When the tomatoes are cooked, add the boiled beans and peas mixture.

Add 1 cup water (about 240 ml) and the dried mango powder. Cover and cook for 5 minutes. Add garam masala.

Turn off the heat. For tempering, heat 1 tablespoon oil in a small pan. Once hot, turn off the heat, add 1 teaspoon red chili powder, and pour this tempering over the prepared misal.

Serve the spicy, tangy misal hot with dinner rolls (pav) and Indian snack mix (sev or farsan).