I made this dish in two ways,
1. Jeera chounk
2. Pyaaz and tomato chounk
So I am writing both styles. Picture is of style 2, I forgot to take picture of style 1. 
Style 1 (Jeera chounk)
This one is the original method of cooking moong dal. In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In a wok (kadai) add Ghee give tadka of jeera, hing powder, add lal mirch powder ( be carefull, as soon as you add the mirchi powder add water or else it will get burnt) Then Add the dal. In the end add chopped dhaniya
Style 1(Pyaaz and tomato chounk)
In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In wok (kadai) add jeera,chopped onions, ginger garlic paste, thick chopped tomatoes, and the four out of five spices (dhaniya powder, mirchi powder, garm masala, salt, (no tarmaric since already added)).cook well and the finally add dal
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