Wash moong dal and place it in a pressure cooker.
Add turmeric powder, ¾ cup water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins.
Murungai Keerai will get ¾th cooked this way without losing any of the nutrient value.
Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tbsp water.
To the dal and murungai keerai mix, add upto ¼ cup water depending on the consistency you prefer.
Add sambar powder, salt, mix well and bring it a boil.
Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
Heat a pan with oil.
Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden.
Pour this seasoning to the simmering kulambu.
Mix well and take off fire.
Murungai Keerai Poricha Kuzhambu is ready.
Serve hot with rice to which a dash of ghee has been added.