Roast the Moong: Heat a pan or tawa on a medium flame. Add 1 cup of whole green moong and dry roast for 2 to 3 minutes. Stir continuously until you get a nice roasted aroma. Be careful not to burn or blacken them.

Wash the Moong: Transfer the roasted moong to a separate bowl. Wash them 2 times with clean water.

Boil the Moong: Put the washed moong into a pressure cooker. Add water (about one finger joint above the moong) and 1/2 teaspoon of salt. Pressure cook for 3 to 4 whistles on a medium flame until the beans are soft. Let the cooker cool naturally.

Prepare the Tempering: Heat oil in a kadhai. Add mustard seeds and cumin seeds. Once they crackle, add chopped onions and sauté until they turn golden brown.

Cook Tomatoes and Spices: Add the chopped tomatoes and cook for a minute until soft. Next, add turmeric powder, Kanda Lasun Masala, and garam masala. Mix well and roast the spices for 1 minute.

Combine and Simmer: Add the boiled green moong into the kadhai. Pour in warm water to adjust the thickness. Add salt to taste (remember we already added salt while boiling).

Garnish and Serve: Mix everything gently and bring the curry to a boil. Let it simmer for 5 to 7 minutes on a medium flame. Turn off the heat, garnish with fresh coriander leaves, and your healthy Maharashtrian Moogachi Amti recipe is ready!