Moong Dal Curry

Ingredients:

Moong dal : 1 cup (rice cooker cup measurement)
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Chilli powder : 3/4 spoon

Salt : 3/4 spoon
Turmeric: 1/2 tsp
Dhania powder : 3/4 spoon
Cilantro : to garnish

Masala:

Green chillies :2
Clove : 1
Cinnamon: 1/2 inch
Star Anise : 1
Fresh coconut : 1/4 cup (cut into small pieces)
Ginger : 1/4 inch
Garlic : 2
Tomato : 1 medium size finely cut
Onion : 1 medium size finely cut

Method: 

Grind all the items listed under masala by adding very little water if required.

Soak moong dal at least for six hours. Wash well and drain the water.

Heat oil in a pressure cooker.
Add mustard seeds. Let it pop.
Add cumin seeds, let it splutter.
Add masala, salt, dhania, chilli powder and turmeric. Mix well.
Cook until the masala mixture leaves the sides of the pan.
Add moong dal and required water for gravy and mix well.
Close the lid and let it cook until you hear 1 whistle. Switch off the stove.
Wait until the pressure releases and open the lid.
Garnish with cilantro.

Note:  Moong should not be over cooked.