Firstly, wash well & soak the Moong Dal in the clear water for at least 2-3 hrs time before using it in the dish to puff up sufficiently well-
Cut up the Beans into smaller pieces for it to be cooked faster than usual since, it needs to be cooked along with the dal & rest other veggies in the latter stage without losing its greenish colour much

Then, cut up all the ingredients aforesaid, gently toast the nuts mentioned above-
Get rest all other ingredients ready & handy for the following cooking process, fast- Next, heat up a frying pan: Add in the required amount of cooking oil or the butter-ghee combo together- Throw in the Tempering Spices & Hing in it- Allow them to crackle and turn fragrant

In goes the finely chopped onions, chillies- Sauté until translucent, then add in the chopped tomatoes & the 2G Paste, continue sautéing until the raw smell goes off- Add in some salt and sugar too, also if required some splashes of hot water while sautéing to prevent it catching the bottom of the pan by any means

This dish needs to be cooked entirely without any cover/lid used in it to retain the most of the green colours to the Beans used in it (that’s the trick) alongside, not to overcook the same at any point- It not only loses its greenish colour but the nutrients in it as well-
Hence, the dal & beans to be cooked separately in succession

Having said that: In the other oven- We need to place another pot/pan with sufficient water (About 1.5-2 Cups) to boil the Dal first initially a bit & then adding into it green beans to cook along with it further-
This way, it’d consume less time & also we can ensure to retain the green colour of the beans & not to overcook none of the Dal or Beans much to get a mushy consistency- It need be well cooked without being mushy at all & one can feel it inside the mouth while having it

Now, once the rest of the veggies are well sautéed, add in the toasted nuts into it- Mix well together until nicely combined-
Also, the dal & beans are cooked nicely about 75-80% since the rest of its cooking need to happen along with the veggies sautéed such long- Give it all a really good mix & lowering the flame to medium-low let it cook nicely till done

Checkout the seasonings at this point and adjust if required- Add in the freshly grated coconut, pomegranates aerials, finely chopped coriander leaves- Give it all a final good mix, turn off the flame now & we’re good to go with it… Transfer it to a separate serving bowl/plate/dish and garnish it further, your very own way-
It’s ready to be served now, absolutely piping hot

ENJOY this very decadent dish- either as in your Breakfast time or even during your anytime binges or evening snacks too-
The best part of this one’s that- You can pretty much have it as the most delectable condiment with the hot steamed rice or any types of Indian Breads equally well