Dry roast moong dal in a pan on medium flame until aromatic.
Once done, combine bok choy, turmeric powder, salt and moong dal with 1 cup of water and pressure cook till dal turns mushy. Takes 3 to 4 whistles.
Let the pressure come down naturally.
Once the pressure has released, remove and mash the mixture using the back of a ladle.
Place grated coconut, cumin seeds and green chilies in a blender and blend to a smooth paste using 2 tbsp of water.
In the same pan that you used for roasting the dal, heat 2 tbsp oil.
Pop the mustard seeds and add curry leaves and urad dal next.
Once dal turns golden brown, add the onions and fry till translucent.
Once done, add tomatoes and cook till they turn mushy.
When the tomatoes become mushy, add the dal mixture and the ground paste and mix well.
Let this simmer on medium flame for 5 mins.
Once done, garnish with curry leaves
Serve hot with rice or roti