Heat oil in a pan.
Add mustard seeds. When they splutter add green chillies, red chillies and ginger.
Saute for about 5 seconds on a medium heat.
Now add the curry leaves and saute for another 5 seconds.
Now add 2 cups of water and salt to it. Check the seasoning. The taste should be a little salty.
Bring it to a boil and add washed moong dal to it.
When it comes to a boil again, lower the heat.
Cover and cook till all the water evaporates. (stir occasionally)
Add coconut, mix it well and serve hot.

This dish is served along with sweet poha.
heat some water and add few jaggery cubes. When they melt, add 1/2 cup of fresh or frozen grated coconut and mix well. Cook until most of the water evaporates and the mixture thickens. Add crushed cardamom and mix. allow to cooldown slightly and add poha and mix gently with hand. Serve hot with moongdal usli.