Place a medium size vessel with 2 cups water and washed Moong dal over medium heat. Place a cover on top and check back in 10 minutes.
When the dal appears cooked (squishy or mashable), add turmeric powder, ginger, green chilies, and add 2 more cups of water. Place a cover and let it boil on medium heat.
When it starts to boil, add salt and coconut milk and turn off heat.
Add chopped cilantro and squeeze a little lemon juice on top.
Finally, prepare the seasoning: Place the pan over medium heat with a teaspoon of coconut oil. As the oil starts to heat up, add cumin seeds, black gram, and red chilies. When the spices start to roast, add curry leaves and switch off the heat.
Now add this seasoning to moong dal rasam