Soaked mung beans in slightly hot water for 2-3 hrs.
In a pressure cooker, add oil, mustard seeds, cumin seeds and some curry leaves. sauté for a minute.
Add chopped onion, and green chili and sauté till the onion is transparent.
Now add ginger paste and garlic paste. Sauté for a minute.
Take some water in a bowl, add turmeric powder, red chilli powder, coriander powder, cumin powder and sugar. Mix well. Masala paste is ready.
Add masala paste into oil and sauté till oil separates from its sides.
Then add chopped tomatoes and salt. Sauté till tomatoes become soft and mashy.
Now add soaked moong and mix it with masala.
Add 2 cup of water and mix well.
Cover the cooker with a lid. Cook on medium heat for 2 whistles.
Let the pressure go down by itself then open the lid.
Then add water and garam masala. Mix well
Switch off the flame, and add lemon juice and some coriander leaves.
For tadka, in a pan, add ghee, cumin seeds, hing and dry red chilli. Switch off the flame and add red chilli powder to it.
Add tadka on green moong curry and mix well.
Serve green moong curry with a cooker pulao.