Mag or Whole Moong

To cook in an instant pot
1 Put the instant pot on sauté mode and heat oil
2 Add cumin seeds, mustard seeds and asafetida powder and let it sizzle
3 Add the mung beans and mix it well
4 If the mung beans were soaked for long then add 2 cups of water if not soaked add 3 cups of water
5 Add the red chili powder, salt, cumin coriander powder and turmeric powder
6 Hit the cancel button
7 Now hit the pressure cook button and using plus and minus button change it to 20 minutes and if you want it mushy change it to 25 minutes
8 Hit the delayed timer button and change it to you desired time. For example if it’s 12 pm right now and you want them ready at 6 pm then I would change it 5 hours delayed timer. This way it will start at 5 pm and finish by 5:30 and it will take another 15 - 20 minutes to self release. This way it will be ready by 6pm.
9 Once it’s cooked, let is self release and squeeze fresh lime juice and sprinkle chopped cilantro. If you want you can adjust consistency by adding water or cooking it on sauté mode to burn the water
To cook on stove top 
1 Heat oil in a pan on medium heat
2 Add cumin seeds, mustard seeds and asafetida powder and let it sizzle
3 Add the mung beans and mix it well
4 Add 2 cups of water
5 Add the red chili powder, salt, cumin coriander powder and turmeric powder and mix it well
6 Cover and cook for 15 minutes
7 Open and see if moong beans are cooked and cook it for longer, once you see it is semi cooked, open and cook till the 3/4 of the water is absorbed
8 Squeeze fresh lime juice and sprinkle chopped cilantro and serve or pack them for school lunch
9 Enjoy with khakra, rice, Thepla or anything else