Put moong daal in a bowl, add enough water to cover, rub with your hand to clean the daal. Do this until the water runs almost clear. About three times
Soak daal in two cups of warm water for about 10 minutes.
Heat about two to three cups of water.
Add soaked daal and the water from the bowl.
Turn the heat to medium or low-medium. There will be foam on top which you can scoop it out-this happens in all grains
Let the daal cook till daal grains are split and broken- add more water if needed from the balance.
Once daal is broken up, add the spices(save Cilantro and Coconut for serving time), Ginger chili paste and cook for anothe 5 minutes.
In a small pot with Handle- tadka pot if you have- put oil and heat at medium heat, in about two to three minutes, add the Whole seeds, take the oil off the stove and add chili powder and curry leaves- be careful as they may splatter- and then pour it over the Daal.
Add cilantro and Coconut on top as garnish and serve. Daal tastes better when served hot with Roti, Rice etc.