Wash the moong dal in three changes of water.

Add the moong dal to the 4 cups of water and bring to a boil. Skim off any foam that rises to the surface. Once boiling, bring down to a simmer and cook for about 30 minutes. You’ll know when the dal is almost cooked, as it will begin falling apart and becoming soft.

While dal is cooking dry toast the cumin, coriander & mustard seeds for a minute or two until they begin to pop & become fragrant. Once ready, grind them in a spice grinder or with a mortar and pestle. Put aside and combine with the remaining ground spices in a small bowl.

Once dal is ready, add in the salt, tomatoes, and coconut milk. Let it simmer while you heat the coconut oil in a separate pan.

Sauté all the ground spices for a minute then add it to the dal and simmer for another 10 minutes.

Serve with the lemon or lime wedges and add in some sautéed greens like kale, dandelion or spinach if having. Alternatively, you can just slice up some greens and add them into the dal in the last couple of minutes of cooking rather than sauteeing separately.