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You can. - Boil moong dal with turmeric and chilli, removing any foam. ~45 minutes in the open/ ~20 minutes in a pressure cooker. (1:7 dal:water) Optionally use cardamom, bay leaves. - After it is done boiling, mash it with a potato masher. - Add salt to taste - Prepare the tadka by heating a small amount of oil for a minute or two at max and then turning the heat off. Add cumin, ground coriander seeds, garlic, chilli, asafoetida, ginger (vary according to taste) and quickly transfer to the dal, before it burns. You can stir in chopped coriander/chutney separately if you'd like to.