1. Wash and drain the split mung bean dhal. You can soak this in ½ cup water until the rest of the ingredients are ready.

TO MAKE IN A STOVE TOP PRESSURE COOKER:

1. Place washed dal in the pressure cooker/pan; add about 1 to 1 ½ cups of water (up to 1 inch above the dhal).
2. Close the pressure pan and cook on high. After one whistle, lower the heat and cook for about 10 minutes. You can cook the dhal in a saucepan with lots of water till soft and tender; just takes a longer time.
3. Let the pressure drop on its own. Open the pressure pan and mash the dhal. You may choose to make it into a fine paste or leave it a little coarse.
4. In a deep kadai or saucepan, heat oil/ghee.
5. Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds.
6. Add the finely chopped onions along with garlic and green chilies; fry for a few minutes till the onions are slightly soft and translucent.
7. Stir in tomatoes, turmeric powder, black pepper powder and garam masala powder.
8. Sauté on medium low for a few minutes till the tomatoes are slightly cooked and soft. You will start to see the oil separating from the mixture.
9. At this stage, add the cooked dhal along with 1 to 1 ½ cups of water and salt to taste. Give it a good mix and taste for seasoning. Adjust accordingly.
10. Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavors have blended well and you get the consistency you want.
11. Remove from heat, garnish with finely chopped coriander leaves and serve hot.

TO MAKE IN AN INSTANT POT:

1. Add 2 tbsp oil to the inner pot and turn the pot to saute. When hot, add 1 tsp cumin seeds and 3 cloves. Saute for a few seconds to aromatize the oil.
2. Stir in 1/2 cup chopped onions, chopped 2 to 3 cloves of garlic and 1 green chili sliced. Stir fry on until the onions are soft and starting to brown.
3. Add chopped tomatoes (1 medium), 1/2 tsp turmeric, dash of black pepper, 1 tsp garam masala powder and mix well. Fry, stirring continuously until the oil starts to ooze from the side.
4. Mix in the washed and drained dal along with 2 cups of hot water and salt to taste. Stir to combine and pressure cook on 'HIGH" for 5 MINUTES. NPR (naturally pressure release) for the valve or seal to drop.
5. When safe to open, remove the lid and mix well.
6. Adjust consistency by adding more water if needed and add more salt if needed. Simmer a couple of minutes if not too hot and then serve hot with garnish of cilantro.
7. Chilkewali Moong dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like rotis, chapattis, naan, puris etc.