• Wash and soak moong daal in enough water for 1/2 hour an then drain the water.
• In the pressure cooker add the soaked daal ,hing, turmeric, salt and approx 2 cup water and pressure cook for 2-3 whistles on medium heat.
• When the pressure releases,open and check the daal, it should be soft and mashed well else add some more water and pressure cook again for 1 whistle.
• Now add some hot water to adjust the consistency , the daal should not be too thick,it should be like pakora batter ,(it tend to thicken after some time so do keep adding some hot water while simmering it)
• Roast the whole red chilies in a pan with few drops of ghee or roast over direct flame and when it cool down ,crush and make a coarse powder and keep aside for topping

How To Serve-

• For individual serving-Take a small and wide bowl or a betal leaf dona.
• Pour a ladle full of hot daal in the bowl, add chopped tomato,chopped green chili,black salt,,chili powder,roasted jeera powder and the crushed roasted chili 
• Now add green chutney,lemon juice and the chopped fresh coriander and then add some butter and garnish with some ginger julienne's
• Serve immediately and enjoy as a chaat/snack or have with some hot jalebi's or with any bread of your choice