Wash the green moong dal. Soak them in a container with water till the top and leave it overnight. Rinse in the morning and set aside.
Boil the soaked moong dal with water and salt in a pressure cooker for 5-6 whistles (or till soft). Allow it to cool naturally.
Break three eggs into a bowl and add salt. Whisk with a fork till it is runny and smooth.
Heat mustard oil in a pan. Let it smoke. Pour the beaten eggs on it. Gently scramble the eggs with a fork, and set aside once cooked.
Heat mustard oil in a kadhai. Once it becomes pale and starts to smoke, temper with bay leaves and dried red chili.
Add the onion paste and fry till its raw aroma disappears.
Add fresh ginger garlic paste and slit green chillies and fry in medium heat till its rawness fades.
Add the chopped tomato and fry till they start to melt. Add little hot water if required to prevent the masala from sticking to the bottom of the pan.
Once the tomatoes start to melt, season with turmeric powder, slat, cumin powder and black pepper powder. Mix well.
Pour the boiled dal and stir everything well together. Let it come to an aggressive boil.
Once you achieve your desired consistency in the dal, add the fried eggs. Stir well.
Season with garam masala one last time and mix everythign together. Serve hot with ghee rotis or parathas.
