Wash the moong beans thoroughly with water.

In a cooker, add the washed moong beans and one glass of water (ensure the water level is slightly above the moong beans).

Add bay leaf, star anise, cinnamon stick, and crushed cardamom to the cooker.

Add chopped onion and tomato to the cooker.

Add a pinch of turmeric powder and a little salt.

Mix well and cook on medium heat for 5 whistles.

Once the cooker has cooled down, open the lid. The moong beans should be cooked until smooth.

Add one more glass of warm water.

Lightly mash the cooked moong beans with a whisk or a similar tool. You can mash it more if you prefer a smoother consistency.

Transfer the mashed moong beans to another bowl, keeping the cooker for tempering.

Heat oil (or ghee) in the cooker on medium heat.

Once the oil is hot, add mustard seeds and let them splutter.

Add cumin seeds and curry leaves.

Add crushed ginger and garlic and saute well until it changes colour. You can also add a pinch of hing (Asafoetida) at this stage if you like.

Add a pinch of turmeric powder and chopped coriander leaves.

Add onion-garlic masala, garam masala powder, and cumin-coriander powder.

Mix the spices well.

Pour the cooked and mashed moong beans into the cooker with the tempering and mix well.

Add a little warm water to the bowl in which the moong beans were kept and pour it into the cooker.

Add a little salt, keeping in mind that salt was added while boiling. Mix well.

Let the moong bean curry simmer and boil for 5 to 7 minutes.

Serve hot with rice, roti, bhakri (like bajra or jowar roti), or chapati.