Heat 3/4 cup water in a pan. Let it come to a boil. Add drained yellow moong dal, turmeric powder and cook till it becomes soft to the touch. You should be able to mash the dal between your fingers. But it should also not be overcooked to make it mushy. Drain any excess water and set aside.
In a mixer jar, add grated coconut, ginger, green chili and grind to a coarse paste without adding any water. Set aside.
Heat oil in a pan. Add mustard seeds and let it splutter. Add coarsely ground paste, curry leaves and cook for 1/2 minute over low flame.
Add javvarisi, salt and mix well so that the paste gets mixed well with javvarisi.
Add cooked and drained yellow moong dal and once again mix gently taking care not to break the dal and make it mushy.
Switch off the fire and take the pan off the stove.
Add crushed, roasted peanuts, squeeze in lemon juice and mix gently.
Serve this javvarisi sundal piping hot.