Mung bean Curry

Wash beans properly. Probably need to discard the water 2/3 times.

Add beans to pressure cooker. Add water and 1 tsp salt and cook it for 5/6 whistle.

Meanwhile in a sauce pan add oil, add dry whole chilli, add mustered seed and cumin seed. Let them crackle. Add all spices. Cook them for 20/30 seconds. Add passata or pureed tomato tin. Stir everything well.

cook it for 3/4 min or see oil separating from the gravy. Stir in between. Add sour yogurt.

Once mung is cooked, and pressure cooker is cooled, open the lid carefully. Pressure cooker takes about 15 min to cool down. Before opening the lid slowly lift the whistle up with a spoon. If this process releases the air, than need to wait for another 10 min to avoid any injury.

Once the cooker is cooled, add boiled mung beans to the tomato and yogurt gravy. Stir everything well. Depend on the preferred consistency add more water. Finish with freshly chopped coriander and enjoy.