Wash and soak moong dal for 15–20 minutes.

Add soaked dal, 1 cup water, turmeric powder, and sesame oil. Pressure cook for 3 whistles. Set aside.

In the same pressure cooker, add 1¾ cups of water, drumstick pieces, small onions, and chopped tomatoes. Bring to a boil, then pressure cook for 1 whistle (or about 6 minutes). Let the pressure release naturally.

Grind coconut, pepper, cumin seeds, and fennel seeds with a little water to a smooth paste.

Heat peanut oil in a pan. Add curry leaves and chopped onion. Sauté until translucent.

Add the cooked dal, ground coconut masala, and cooked vegetables to the pan. Pour in ½ cup of water and bring to a rolling boil.