Wash the mung beans properly and soak in the water
Clean and sort out the Moringa Leaves.
Finely chop onion and tomato.
Peel the ginger and garlic. Pound them together using a mortar and pestle.
Heat the base of the pressure cooker.
Once the cooker is a little hot, then add ghee, Asafoetida, and cumin seeds.
Add garlic, onion, and ginger when the seeds start to crackle. Stir till the mix till it turns golden.
Add turmeric powder, cumin powder, coriander powder, salt, and pepper.
Keep the heat low. Add chopped tomato, mix well till it turns mushy.
Add Moringa leaves, water, and mung beans.
Close the pressure cooker and let the mix get cooked wither with one whistle, or within 15 mins when the heat is kept at low.
Sprinkle black pepper on the top. Your soup is ready to be served.
Enjoy with hot rice, bread, or just like that!!