Soak the pulse before 1 hour of cooking; when it becomes completely tender crush it finely on the slab.
Add salt, cumin seed and pepper into the grinded pulse according to the requirement.
Make small cubes of this mixture into a tray and dry them into the sunlight.
When they become dry place them into a box.
Fry the bundles of onion and place them into a plate.
Now grind the remaining chilies, coriander, garlic and onion.
Add some onion into ghee and fry this spice in it.
Add moognchiyan in it.
Keep the light soup in it.
Chop the green coriander and add in it.