Rinse and soak green moong beans for at least 2 hours. Drain the water and transfer the moong beans to pressure cooker, cook for 3-4 whistles with 1 1/2 cups of water. If you are using a pot, cook with 2 cups of water or until the beans are soft. Let the pressure cooker cool down.

Meanwhile, in a pre-heated pan take some oil, as the oil becomes hot add the cumin seeds. Once cumin seeds splutter, add garlic, green chili and onions and sauté them until them become translucent and soft.

Whisk yogurt and besan in a separate bowl and add some water to it about ½ cup. Make sure there are no lumps of flour. Add this mixture to the pan.

Add spices like red chili powder, turmeric powder, garam masala, coriander-cumin powder, salt and add the boiled moong beans along with the water. I do not throw away the water. If it has no water left while boiling, then add 1/2 cup or more to your liking.

Let it simmer and come to a perfect consistency. It thickens as it cools down too because of besan. Add jaggery if you are planning to use some. Turn it off.

Garnish with chopped cilantro and squeeze some lemon juice on top while serving. Serve it with rice or chapati.