Wash and soak the moong dal for one hour.
Clean and dice the cucumbers and set aside.
Peel the pomegranates extract the pearls and set aside
Crack open the coconut and grate the flesh. Do not get any brown part.
In a small pan add the ingredients for tempering except the curry leaves. As the mustard seeds splutter add in the curry leaves and take off the heat. Set aside.
Into a mixing bowl add in the cucumbers, pomegranates and coconut.
Drain the soaked moong dal and add that to the mixing bowl.
Add salt and lemon juice .
Mix the salad together.
Now top with the tempering and gently toss again.
It's ready to serve.