Heat coconut oil in a pressure cooker.
Add cumin seeds and let it sizzle.
Add slit green chili, garlic, shallots, tomato, manathakkali keerai and moongdal.
Add water, turmeric powder, salt and mix well.
Close the pressure cooker with a lid.
Cook for 2 to 3 whistles.
When the pressure releases by itself, open the lid.
If using a manual blender: blend the soup to the desired consistency either chunky or smooth.
Add the coconut milk, black pepper, mix well and serve.
If using a blender jar: let it cool for 1-2 min, transfer the contents of the cooker to the jar.
Add coconut milk, black pepper to the blender and blend the soup to the desired consistency either chunky or smooth.
Pour into bowls and serve warm.