Soak the dal in water for an hour.
Pressure cook the moong dal with the water for a good 10 minutes or 5-6 whistles.
Heat oil in a saute pan, add the cumin and curry leaves. Let it splutter.
When the cumin splutters, add the shallots or onions, green chillies and salt.
Saute for a good 5 minutes in low flame until the onions are translucent and starting to brown.
Remove from heat and mix in the cooked dal and grind it in a mixie/food processor until smooth.
Serve hot with rice and ghee
