Dry roast moong dal for 3 mts. Wash the dal and pressure cook with 2 cups of water, ginger-green chilli paste and chopped onions, till soft.
After pressure is off, remove lid. Mash the dal lightly and add tomato puree and cook for 5 mts. At this stage I added cumin pwd, red chilli pwd and garam masala pwd (not part of the original recipe though).
Add malai and combine well and cook for another 3 mts.
Heat ghee in a vessel, add mint leaves and saute till crisp. Remove and in the same ghee, add sliced onions and saute till transparent.
Add mint leaves and sliced onions to the dal and combine. Serve warm with rice or roits.