Cooking time: 25 mins

Base ingredients:
1 cup g Red Chori (Aduki Beans)
4 cups water

Spices & Herbs:
3/4 tsp tumeric (Haldi)
2 tsp corriander & Cumin powder
1 tsp Salt
2 Tblsp finely chopped cilantro
1.5 tsp finely grated/chopped ginger
1 green chilli, Finely chopped
1.5 tsp Lime juice
1 tsp sugar

Spices for Spice Dressing:
1 tbsp. ghee
4 whole cloves
4 small twigs of cinnamon bark
1 tsp mustard seeds (Rai/Rye)
1 tsp cumin seeds (Jeeru/Jeera)
1 tsp carom seeds (Ajwain)
3/4 tsp Asafoetida (Hing)
* Optional: crushed clove of garlic or finely chopped onion

Method:
1. Add 4 cups of water to pressure cooker, start heating the water.
2. Add Chori into a sieve and wash with cold water then add to into the pressure cooker.
3. Place lid on pressure cooker & Heat on full until pressure built (approx 3 mins)
4. Reduce heat to between Low and medium; cook for 20 minutes
5. Place pressure cooker under tap and run cold water (apprx 1 minute) until pressure dropped
6. Open pressure cooker. Make sure Heat/Gas is on Low.

Spice the Chori Mung:
7. Add Tumeric, Corriander & Cumin powder, Salt; Stir round
8. Add Fresh Corriander, Ginger, Chilli; Stir round
9. Remove the pressure cooker from heat

Prepare the Dressing: (spicy mixture)
10. Turn heat to medium-high and put a small pan on.
11. Using a small pan, Add Ghee in small pan.
12. Add Cloves, Cinnamon bark - wait until it fries
13. Add Mustard seeds (wait a little until they pop)
14. Add Cumin, Carom & finally Asafoetida
(* optional; add a crushed garlic clove or finely chopped onion now)
15. Add all of the spicy mixture (Vaghar) to the Chori in the pressure cooker
16. Add Lime juice & sugar. Stir round well.