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