Split green gram with skin cooked with hing and roasted cumin.
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Wash the moong dal thoroughly under running water until the water runs clear.
Place the dal in a pressure cooker with 3 cups of water, turmeric, and salt.
Pressure cook for 2-3 whistles on medium heat until the dal is soft but not completely mashed.
In a small tempering pan, heat the ghee or oil over medium heat.
Add the cumin seeds and let them sizzle until they turn a deep golden brown and become aromatic.
Add the hing, chopped ginger, and slit green chilies to the hot oil, sautéing for 30 seconds.
Turn off the heat for the tempering, stir in the red chili powder, and immediately pour this mixture over the cooked dal.
Mix gently, garnish with fresh coriander, and serve hot with rotis or steamed rice.
