Boil the Moong for 2 whistles. Add refined oil into a pan. Add all the dry spices in 2 tsp water and mix well. Add cumin seeds in oil, when they crackle, add the spices and stir till the oil gets separated from spices. Add the boiled moong, stir, add the butter milk slowly and mix well. Cook on low flame for 10 minutes stirring continuously.

Garnish with green coriander leaves and serve hot with rice. It is a complete food.