Wash and soak sabut moong for at least 1 hour (can also use moong sprouts to make this)

In the pressure cooker add ghee and when it become warm add methi dana and cumin seeds.

When seeds start to crackle then add chopped green chilies,curry leaves and asafoetida.

Now add soaked daal and 2 glasses of water and pressure cook for 3-4 whistles or till cooked well and become soft and mushy.

Open the cooker and mash the daal with a whisk

Add whisked yogurt, few curry leaves ,sugar, salt,turmeric, kokum,chopped ginger and the whole red chilies(brake them into small pieces)in the daa

Add approx 2 -2.5 cups of water to adjust the thickness(or according to the thickness you want to have)

Mix well and simmer for about 15 minutes.

Now add fresh coriander and lemon juice and remove from the flame.

Add 1 tsp of ghee in whole moong daal while serving.