Green Moong Dal (Soaked) - 300 grams

Picosa's Ghee Roast Spice Paste - 80-100 grams (Level of Heat/Spiciness)

Tomatoes (Optional) (Chopped) - 2 medium sized

Salt - As Required

Tempered Curry leaves(Optional)- for garnish


  • In a pressure cooker on a medium high heat, add tomatoes and sauté them for 2 minutes.
  • Add Picosa's Ghee Roast Spice Paste to the pressure cooker and allow it to form a saucy consistency.
  • Add the soaked green moong dal and mix well.
  • Add 400-500 ml of water and 
  • Add salt if necessary and bring it up to a boil.
  • Close the lid of the pressure cooker and on a medium flame, allow it cook for 2 whistles and take it off the flame after allowing the pressure to come down naturally.
  • Serve hot with tempered curry leaves garnished on it.