Whole green gram Dal/Sabut Moong ki Daal/Cheru payaru

Tamil people often uses it as a side dish for kanji. People in the north often make curry with this dal that goes well with any roti or rice. I know people in the north india often uses garam masala, bay leave and amchur powder for preparing this curry. I made up my mind to omit garam masala, bay leave and amchur powder for preparing this dal as south indian curry.
It's said to clean and cook directly in the pressure cooker and it takes lot of time and effort to cook dal till soft. I washed and soaked it overnight to cook fast directly in the pressure cooker just for 2 whistles. It has more nutrients and high in proteins. It's best to eat this dal once a week atleast.

Here's the recipe of Sabut Moong Ki Daal:
What I need:
Whole green gram(sabut moong) - 1 cup
Water - 4 cups to cook the moong-
Ginger - 1tsp shredded
Turmeric - 1/4 tsp
Salt to taste
Soak the dal overnight and pressure cook it till 2 whistles with turmeric, water, ginger, 1/4 tsp of oil, salt.
To chop:
Onion - 1 big
Tomato - 2 small
Green chilly - 2 slitted
For Masala powder:
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Seasonings:
Cumin seeds - 1 tsp
Bay leaves - 2(optional)
Oil - 2 tbsp
Garnishing:
Coriander leaves - few
Lemon juice from half lemon
For Cooking:
Heat oil in a kadai and do the seasonings. When it slutters, fry onion and green chilly till onion soft and transparent, add tomatoes and stir fry till it's soft and mushy.
Add all masala powders with little water and mix well.
Add the dal to this mixture and bring to boil and then simmer for about 10 minutes.
Serve hot garnished with the coriander leaves and lemon juice.
You can adjust the consistency by increasing or decreasing water.

Here's south indian recipe of whole green gram dal curry:
What I need:
Whole green gram(Cheru payaru) - 1 cup
Water - 4 cups to cook the moong-
Ginger - 1tsp shredded
Turmeric - 1/4 tsp
Salt to taste
Soak the dal overnight and pressure cook it till 2 whistles with turmeric, water, ginger, 1/4 tsp of oil, salt.
To chop:
Onion - 1 big
Tomato - 2 small
Green chilly - 2 slitted
For Masala powder:
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Seasonings:
Cumin seeds - 1 tsp
Hing - a pinch
Curry leaves - few
Oil - 2 tbsp
Garnishing:
Coriander leaves - few
Lemon juice from half lemon
For Cooking:
Heat oil in a kadai and do the seasonings. When it slutters, fry onion and green chilly till onion soft and transparent, add tomatoes and stir fry till it's soft and mushy.
Add all masala powders with little water and mix well.
Add the dal to this mixture and bring to boil and then simmer for about 10 minutes.
Serve hot garnished with the coriander leaves and lemon juice.
You can adjust the consistency by increasing or decreasing water