Rinse the moong dal thoroughly under cold running water until the water runs clear. Soak the dal in water for about 30 minutes, then drain.

In a pot, bring 750 ml of water to a boil. Add the soaked moong dal, turmeric powder, and salt.

Reduce the heat and simmer for about 20 minutes or until the dal is soft and cooked through. You may need to adjust the water level for your desired consistency.

In a separate pan, heat the oil over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onion and sauté until golden brown.

Stir in the green chillies and ginger-garlic paste, cooking for another minute until fragrant. Add the chopped tomato and cook until it softens.

Add the red chilli powder, coriander powder, and garam masala. Mix well and cook for a minute.

Pour this tadka over the cooked moong dal and mix thoroughly. Let it simmer for an additional 5 minutes to blend the flavours.

Garnish with fresh coriander before serving. Serve hot with rice or roti.