In a mixture jar, add 1 cup soaked moong beans, green chilli, ginger, garlic cloves, coriander leaves and some water. Grind it into smooth and thick paste.

add grinded paste into mixing bowl, takeout 2 tbsp of grinded paste into another bowl. Keep it aside.

Now in a paste, add salt, jeera, ajwain, turmeric powder, dry mango powder and black pepper powder. Mix well.

Moong dhokli paste is ready. keep it aside.

In a pan, add oil, cumin seeds, bay leaf, cinnamon, dry red chilli and hing. Sauté it.

Then add green chilli paste, ginger paste and garlic paste. Sauté it.

add chopped onion and sauté till it become slightly soft and translucent.

Now, lower the flame and add turmeric powder, red chilli powder, coriander powder and some water. sauté masala till oil separate from its sides.

Then add chopped tomatoes and salt. mix well.

Now add ¼ cup water and mix well. Then lower the flame, place a bowl with water into centre of pan.

Then take a plate and grease with oil. Add moong dhokli paste and spread evenly into plate.

Cover and cook sabzi for 12-15 minutes on low flame till moong dhokli is properly steamed.

Remove lid and take out dhokli plate from pan. And cut dhokli into square pieces.

Now add kasuri methi into gravy masala and mix well.

Then add 1.5 cup water into gravy masala and bring it to boil.

Now add dhokli pieces and mix well.

Cover and cook sabzi for 5 minutes on low flame, till it absorb gravy flavor.

Then add garam masala and jaggery. Mix well.

Garnish with coriander leaves and serve mug nu shak with roti or steam rice.