Whole Moong Dal Curry

Since I joined CCC from this month and my first recipe for this challenge is a simple recipe. Whole moongdal curry is a simple dal recipe, my mother used to make this for rotis. Usually In Andhra cuisine we make pesarattu, pesara sunni undalu with this whole green moong. When I ask my mother she told me that she tasted this dal first in Shirdi,then I remember. Now Shirdi is devoloped a lot and many hotels came up there. But when I was a child there was no hotels, we used to stay in sai samsthan hall. In temple they cook food like rotis and dal and subji, spiced butter milk they offer this food to Baba and serve them to devotes. Those rotis will be soft like melt in mouth kinds and they serve this hot whole moong curry with rotis. My mother didn't have the recipe she just imagine the ingredients and tried this recipe and it was a hit at home. She continued the recipe and passed it to me. There are many variations of this dal, this is my mother's version so...
Let's check the recipe..... 
INGREDIENTS:----
Whole green moong ---  1 cup (soak in enough water for over night)
Onion   ----  1 medium chopped
Tomato   ----  1 big chopped
Ginger   ----  1 tea sp chopped
Green chillies  ---  2 chopped
Turmeric powder  ---  1/4 tea sp
Red chilli powder  ---  1/2 tea sp
Garam masala powder  ---  1/2 tea sp
Oil   ----  1 tab sp
Cumin seeds  ---   1 tea sp
Chopped coriander leaves ---  1 tab sp for garnishing
Salt to taste
METHOD:---
1. In a pressure pan heat oil add cumin seeds fry for a while then add chopped onions, green chillies fry till onions turn in to light pink.
2. Now add chopped tomato, chopped ginger, turmeric powder, salt to taste, red chilli powder cook till oil comes out from the masala.
3. Add soaked whole green moong dal give a good stir add one and half cup water cover with the lid and cook for two whistles and switch off the heat.
4. Allow the pressure cooker to cool down, open the lid mix well and bring back to the heat, keep the flame in low add garam masala and chopped coriander mix well and switch off the heat...
Serve hot with phulkas and lemon wedges.
This dall should be little running consistency not thick like other dal recipes so check and add 1/2 cup more water just before you switch off the heat. Add half cup water bring to a full boil and remove from heat..

This joins the August Week No 2 Cooking from Cookbook Challenge Group.