Whole green moong dal has an earthy taste and in this recipe the flavours are enhanced by cooking with whole spices like cinnamon, bayleaf, peppercorns and cloves. Unlike other lentils, mung bean stays firm even after long cooking making it ideal for curries, salads and sprouting.
Drain and add the dal to a pressure cooker. Add 3 cups of water, some salt and ½ tsp turmeric. Close the lid and pressure cook the dals on medium-high heat for 3-4 whistles (about 10-15 mins). Remove from heat and open the cooker only after all the steam has escaped on its own. Alternately cook them in a stock pot for about half an hour until the dals are tender.
Add garlic, ginger and onions. Sauté for 2-3 minutes till the onions start to turn soft and translucent. Add the tomato purée, salt and turmeric powder. Mix well and cook open for another 5 minutes till the onion-tomato mix is cooked.
Once the dal is cooked, add the onion-tomato masala mixture to the dal. Mix well. Cook for another couple of minutes.
Garnish with fresh ginger, coriander leaves and red chillies and serve hot with rice or roti.