Heat a pan and dry roast the moong dal over low flame for few minutes taking care not to change the color. When you hold the dal in your fist it should be hot.
While the dal is roasting, heat a saucepan with water. Add salt and turmeric powder. Let it come to a rolling boil.
Add the roasted dal to the boiling water and simmer the flame completely.
Cook for 3-4 minutes and switch off the stove.
Close the saucepan with a tight lid and let it rest for 5 minutes.
Tip the dal into a colander and let the excess water drain.
Heat a pan with oil. Add mustard seeds and let it crackle.
Add urad dal, whole dry red chilies, asafetida, curry leaves and roast over low flame till the dal becomes golden brown.
Add the drained moong dal, grated coconut and toss well for the tempering to mix well with the dal.
Cook for 2 more minutes over medium flame for the excess moisture to dry up while tossing.
Moong Dal sundal is ready to be served either hot or warm.