Make a checklist. Collect all required ingredients; keep the ingredients within your reach
Cook moong with 2 cups of water in a pressure cooker.
Prepare the coconut paste. Blend coconut, ginger, garlic, green chiles and cilantro with water in a blender to make the paste
In a heavy saucepan, over medium heat, temper mustard, fennel and asafetida. Sauté onions- about 3 minutes; stir in kasthuri methi, methi, turmeric powder, and curry leaves., about 2 minutes. Add the cooked moong.
Add 4 cups of water, bring it to boil, add cabbage and bell pepper; then simmer the heat cook for 4 minutes
Add the pastes to the vegetables cooking in the saucepan, whisk; bring the soup to boil.
Turn of the heat. Add coconut milk, whisk. If the soup is too thick, add boiling water. Salt to taste. Stir in cardamom, Cinnamon, clove, nutmeg powders. Garnish with cashews;
Taste before serving to make sure that the soup meets with your approval
