Wash moth daal or matki under running cold water,till water runs clear

Add enough water and soak for atleast 4 hrs or overnight.

Discard the soaking water and drain the moth beans, keep it aside (sprouted also you can use)

Next heat the oil in pressure cooker on medium heat. Once hot add bay leaf and cumin seeds and let them crackle

Then add onion, cook till onion become translucent, next add ginger garlic paste, tomatoes fry till oil seprates

Next add all powder masalas mix well and cook for a minute, add kasoori methi, sugar, salt

Now add soaked and drained matki stir well

Add 2 cups water,add some coriander leaves

Cover the pressure cooker, put the weight on and let it whistle for 2 - 3 times,switch off the flame

Let the pressure go down by itself, then open the lid of cooker, check beans are cooked or not (if not cooked properly then u can gv one more whistle)

If cooked properly then squeeze lime

Finally garnish with coriander leaves and serve hot with bread,poori or paratha (can have with rice also)

This is a thin gravy so adjust water accordingly

Adjust spice according to your taste more or less (it's a spicy gravy