Wash and soak moong dal with 1 + 1/2 cups of water for at least 30 minutes
In a cooker, separator adds mixed vegetables, 1/4 cup coconut milk, 1/4 cup water, and a little salt. Close with a lid
Keep the moong dal separator over the vegetable separator and cover with a lid
Pressure cook for 3 whistles. After the pressure release naturally set it aside
In a mixie jar add green chilli, ginger, and little water; grind
Check if the dal and veggies are cooked well
If a wide pan add oil when the oil is hot add mustard seeds and let it splutter
Add cashew and curry leaves and roast well
Once both are roasted add garlic and sauté
Add chopped onion and cook till onions turn translucent
Pour green chilli water and cook for a minute
Add cooked vegetables along with the liquid, cooked dal required salt and 1/2 cup of water; mix everything well
Cook till everything comes together and boils well for around 10 mins
Simmer the stove to the lowest flame and add the remaining coconut milk and add extra water if required
Cook for a minute and switch off
Let the Sodhi kuzhambu cool down for at least 15 minutes
Add lemon juice and adjust the quantity according to the lemon sourness; mix well and serve