Rinse ¼ cup of split hulled moong dal. Soak in water for 1-2 hours, until tender with no hard center. Drain thoroughly.
Mix with 1½ cups of finely chopped cucumber, 3 tablespoons of freshly grated coconut, ½ teaspoon of chopped green chili, 2 tablespoons of chopped cilantro, and ½ teaspoon of lemon juice.
Heat 2 teaspoons of neutral oil in a small pan over low heat. Add ½ teaspoon of mustard seeds and let them pop. Stir in 6 curry leaves and 1 pinch of asafoetida, then remove from the heat.
Pour the hot seasoning over the salad and mix. Add salt just before serving.
