In a large saucepan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.

Add chopped onions, minced garlic, grated ginger, and green chillies. Sauté until onions turn translucent.

Drain the soaked moong dal and add it to the saucepan. Stir well to combine.

Pour in water and add turmeric powder, coriander powder, red chilli powder, and salt. Mix thoroughly.

Bring the dal to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the dal is cooked and soft.

Once the dal is cooked, add chopped tomatoes and simmer for another 5 minutes.

Adjust the consistency by adding more water if needed.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice or chapatis.