Pressure cook all the ingredients from moong dal to pepper powder, with sufficient water, till well cooked. Ensure that there is not too much of water in the cooker, otherwise the curry will become watery. I cook for one whistle and almost 25 minutes on simmer till done.

Once the pressure is all gone, open the lid, add the coconut milk and put the curry on simmer till it boils. Adjust the salt.

Heat oil in a little saucepan, splutter the mustard seeds. Saute the shallots till lightly brown and then add the curry leaves. Saute for a minute. Dump the tempering into the curry and mix well.

Serve hot with rice, puttu, idiyappam or rice dosas!

Notes:

The curry tends to thicken as you leave it to cool. Add warm water to loosen it.