Wash the moong dal and cook in a pot of water until slightly mashable. Drain excess water and set aside.

Wash the drumstick leaves and set aside.

Heat oil in a heavy-bottomed pan.

Add mustard seeds and cumin seeds. Wait for them to crackle.

Add dry red chillies and curry leaves.

Add chopped onion and sauté until translucent.

Pour in a little water, then add the drumstick leaves.

Cover the pan and cook for about a minute, or until the leaves start to wilt.

Add salt, asafoetida, and sambar powder. Mix well.

Add the cooked moong dal and cook until all the water evaporates.

Turn off the heat.

Finally, add grated coconut and mix well.

Serve hot as a side dish.