1 cup moongdal 1 1/2 cup water 2 teaspoon oil 1 teaspoon mustard seeds 1/2 teaspoon cumin ( jeera ) seeds 2 green chillies, slit lengthwise 1/2 - inch piece ginger, finely chopped 1 spring curry leaves 1/2 teaspoon salt ( or to taste ) 1/4 cup grated coconut
Wash and clean moongdal and keep aside.
In a pan, heat oil.
Add mustard seeds. When they begin to crackle add cumin ( jeera ) seeds, slit green chillies, chopped ginger and curry leaves. Saute for 3 - 4 minutes until fragrant.
Add 1 1/2 cup water, moongdal and salt to taste ( do not add more water ). Mix well.
Cover with a lid and cook on a low heat for 15 - 20 minutes or until the water dries up ( This will tastes / look good if the dish is not over cooked but cooked such a way that individual grains ( moongdal ) stand apart without sticking to each other ).
Add grated coconut and gently mix well. Serve hot.