Wash and Soak Green Moong Dal for 4 hours. Drain the water and cook the dal with 1 ½ cups water in a non-electrical pressure cooker, allowing 1 whistle.
Place a pan over medium heat and add coconut oil.
When the oil heats up, add mustard seeds, cumin seeds. Add red chilies and curry leaves and stir for a few seconds.
Add ginger, green chilies, and grated turmeric roots or turmeric powder and continue to stir well for a minute.
Add onions and saute until they turn translucent.
Add chopped tomatoes and cook until they are soft. Add coriander powder, cumin powder, and red chili powder. Cook for about 30 seconds. Add ¼ cup water and cook for another 2 minutes.
Add salt, cooked green Moong Dal, and stir well. Simmer for 2-3 minutes with a lid on. As the curry starts to boil, switch off the heat. Drizzle some freshly squeezed lemon juice and add chopped cilantro.
Green Moong Dal is ready! Serve hot with rice or rotis!