Soak mung in warm water over night.

Heat up oil in a pressure cooker. Crackle mustard. Add curry leaves, asafoetida and turmeric powder followed by onions. Sauté till it gets translucent. Add the 3g paste and sauté for 2 - 3 seconds. Add tomatoes and saute a bit. Add mung, salt and chilli powder. Combine well. Add water just till the surface of the mung. Bring it to boil and then close the lid.

Cook for 10 min on medium flame. It's ready!