Whole Moong Dal

I tried a new recipe with whole moong. the typical recipe that I had learned from my mother included just garlic and green chilies to be added in "tadka". She also cooked the moong in pressure cooker before the final tadka procedure. I tried this recipe in a thick base vessel with a steam tight lid. So it was almost like a pressure cooker and that helped to cook the moog well till it was soft.
The recipe turned out very tasty so I decided to share it here right away.
I have also tried a few photography tips that I read online for this photo.

Ingrdients:
Whole Moong - 1 cup
1 Onion Chopped , 2-3 Tomatoes Chopped,4-5 Cloves of garlic Chopped, 3-4 Green chillies Chopped,8-10 dry Soyabean Chunks, Everest Sabji masala
Mustard Seeds, Oil, Salt ,Sugar, Turmeric powder, Chilli Powder, Cilantro,Lemon

Steps:
1> Soak Whole Moong in water overnight.
2> Just before the actual cooking soak Soyabean chunks in Warm water. Also add some salt to this water.
3> Heat some oil in a pan. Add mustard seeds. Add chopped garlic and Green chillies when the mustards start popping. fry for a minute and then add chopped onion. Fry the onion for few minutes.
4> Add turmeric Powder and also add chopped tomatoes. Let the tomatoes cook for few minutes.
5> Add some 1 tbsp of Everest Sabji Masala. Also add Soyabean chunks. Drain the water and chop them as required.
6> Add the Soaked Moong and mix well. Add salt,chilli powder and a spoonfull of sugar. Add warm water if required to adjust the consistency.
7> Garnish with Fresh copped cilantro and lemon juice.Serve hot with chapatis.