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