️ Wash the whole green moong and soak in water for 6–8 hours or overnight.

️ Discard the soaking water and transfer the moong to a pressure cooker. Add water and salt. Keep the whole spices in a separate small container inside the cooker and pressure cook for 6–7 whistles, until the moong is soft. Let the pressure release naturally.

️ Pulse ginger, garlic, and green chillies into a coarse mixture.

️ Heat ghee and add cumin seeds. Let them splutter, then add asafoetida.

️ Add the crushed ginger-garlic-green chilli mixture and sauté until the raw smell goes away.

️ Add onions and sauté until translucent.

️ Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala, and salt as required. Sauté briefly.

️ Add a little water, mix well, and bring to a boil.

️ Lower the flame and gradually add the well-whisked curd, stirring continuously. Cook until the ghee starts separating.

️ Add the cooked whole moong and mix well. Add water to adjust the consistency and simmer until everything comes together.

️ Turn off the heat and finish with crushed kasuri methi, butter, and heavy cream. Mix well.