To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running water and soak the lentils for 3-4 hours or overnight. Ensure that there is sufficient water in the vessel to submerge the lentils completely.

When ready to cool the dal, place a pressure cooker on the heat. Add whole moong dal with 3 cups of water, salt and turmeric powder to it. Shut the lid and allow it to cook on a high heat. When the pressure cooker releases one whistle, reduce the heat to low and continue to cook for 6 minutes before you turn the heat off. Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off. When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened. Set the cooked moong aside.

Place a kadai on the heat, add some oil to it and warm it up slightly. Add jeera seeds to it and toss till they gently brown.

Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown.

When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked.

Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes.

In a tempering/tadka pan or ladle, melt the ghee. When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving.

Add a dash of lemon juice and garnish with coriander leaves and serve hot 

Serve the Punjabi Sabut Moong Ki Dal with fresh Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal.