Wash the yellow moong dal thoroughly.

Pour the moong dal into a pressure cooker.

Add the chopped radish, turmeric powder, and finely chopped green chillies to the pressure cooker.

Add 1 1/5 cups of water to the pressure cooker.

Close the pressure cooker and cook for 3 whistles.

Allow the pressure to release naturally.

Open the cooker and remove the cooked lentils and radish.

Heat ghee in a pan.

Add mustard seeds and dry red chillies to the hot ghee.

Fry the mustard seeds and red chillies until they splutter.

Add the cooked dal and radish mixture to the pan.

Add grated ginger, salt, and 1 1/2 cups of water to the pan.

Mix well and bring the mixture to a boil.

Simmer until the curry thickens to your desired consistency.

Once thickened, add grated coconut and chopped coriander leaves.

Mix well and serve hot with rice or roti.