½ cup whole moong
¼ cup yogurt
2 tbsp neutral oil 
pinch hing (asafoetida) 
5-6 curry leaves
1 tsp cumin seeds (optional)
¼ tsp turmeric  
½ tsp chilli powder 
¼ tsp dhana jeeru (coriander seed powder)
½ tsp ginger chili paste 
¼ tsp kitchen king masala 
1 tsp salt 

1. Wash the moong daal thoroughly. Transfer it to a pressure cooker and add about 1 cup of water to submerge it. Cook for 6 whistles. Whisk together yogurt and ¼ cup water until smooth.

2. Heat oil in a pot on medium low. Bloom the hing and crackle cumin seeds (if using) and curry leaves. Once they crackle, add the moong daal. Next, add ½ cup of water, turmeric, chilli powder, dhana jeeru, ginger chili paste, kitchen king masala and salt. Cook, stirring occasionally for 5 mins. You will notice the moong separate.

3. Lastly, add the whisked yogurt mixture and stir thoroughly. Increase the heat to medium low and bring to a boil. Continue to cook until the dal & water isn’t separated, about 15 minutes. Additionally, you can top it off with some cumin seeds tempered in hot oil along with some chilli powder.

4. Serve hot with rice and yogurt.