Wash the mung beans and add it to a saucepan. Also add the water.
Heat the contents and once the water starts boiling, stir the contents, reduce the heat to low. Close the pan with lid and cook in low heat for about 15 to 20 minutes until the mung beans is completely cooked and soft. It is good to check after 15 minutes of cooking since cooking times can slightly vary and some mung beans may cook faster.
Meanwhile coarsely grind the coconut along with the cumin seeds, garlic and green chilies. You may add a little water if its necessary (like one to two tablespoons of water). Keep this prepared coconut mixture aside.
Once the mung beans is cooked, open the pan and add the turmeric powder, red chili powder, enough salt and also the grind coconut mixture.
Stir the contents well to blend with the cooked mung beans evenly. If necessary, you may add a little water to the pan once you add the coconut mixture, in case the dish looks too dry.
Close the pan and cook in low heat for another two to four minutes until the coconut mixture is also cooked and blended with the dish.
To add seasoning (optional)
To add the seasoning, heat oil in a pan and add mustard seeds. When mustard seeds splutter, add dry broken red chilies, curry leaves and chopped shallots or minced onions, fry for a few seconds until onions are lightly browned.
Pour the prepared seasoning to the dish, stir in.
Serve hot with rice for lunch or dinner or this can be used for puttu (a popular Kerala breakfast) along with any other curry of your choice.
If using dessicated coconut or dried coconut, you really don't need to grind the coconut.To make the preparation more easy, I mostly add the dessicated coconut directly to the cooked moong dal (cherupayar) along with other spices without grinding.