Green moong bean curry with garlic tadka

Soak the moong beans, chana dal and pinto beans overnight, at least 6 to 8 hours; discard the soaking water.

Pressure cook with a teaspoon of turmeric, a teaspoon of salt, three cups of hot water and a teaspoon of oil: bring to full pressure on high, then 20 minutes on low; release naturally.

Heat two tablespoons of oil in a pan on medium-high until shimmering, not smoking; add the cumin seeds and let them splutter without turning dark brown, which makes them bitter.

Fry the chopped onions with a pinch of salt on medium until soft and pale with a little brown tinge.

Add chopped garlic and ginger and fry 2 to 3 minutes; add the chopped tomatoes and optional green chillies and stir only three to four seconds.

Add the turmeric, Kashmiri chili powder, ground coriander, ground cumin and garam masala and fry with the tomatoes until mushy; the tomato moisture keeps the spices from burning.

Add a teaspoon of kasuri methi.

Add the cooked beans and lentils, mash a small portion for consistency, add salt and a cup of water to loosen.

Cover on medium-low for five minutes; taste and adjust salt, chili, or a pinch of sugar if very sour; add chopped coriander leaves and turn off the heat.

Tadka: in a small pan on medium-low add a drop of oil and butter; add sliced garlic before the butter is hot and stir until the edges turn light brown; take off the heat and add a quarter teaspoon of Kashmiri chili powder; pour over the curry.

Variation: heat about two teaspoons of oil, add a serving of the bean curry and an egg, and stir continuously until creamy; one egg per serving; good on toast.