Wash and  moong dal in 1 cup of hot water for 1 hour

Transfer to a colander saves the soaked water for cooking dal.  keep aside dal

Add water to the pan and turn on the stove on medium flame

Furthermore, add turmeric powder, required salt, and boil

When water boils well add soaked dal and few drops of sesame oil

Cover and cook for 2 minutes, mix well and continue cooking uncovered for 5-6 minutes

Stir occasionally to prevent dal from sticking to the bottom of the pan (cooking time may slightly vary)

I cook till the soft press stage. if you prefer mushy dal, add extra water and cook for extra time

Turn off the stove and transfer the cooked dal to the colander

Add oil to the pan and when oil is hot add the ingredients listed under  "to temper" except asafoetida and let the mustard seed crackle

furthermore, add asafoetida and turn down the flame to the lowest flame

Add cooked dal, 2 tablespoon of coconut, and cook for 2 minutes

Finally add 1 tablespoon of coconut and asafoetida, mix well and turn off the stove