In a deep pot or pan, take all the chopped vegetables, ginger, garlic, onions, green chillies, and salt.
to this, add second and third extract coconut milk and mix well.
let the mixture boil and the vegetables cook until soft.
once cooked, add mashed moong dal, water, pinch turmeric powder. adjust salt if needed.
let it boil for a few minutes.
put the flame low and add first extract coconut milk, let it get heated up. do not let it boil.
put off the flame and add lemon juice and mix once.
for tempering: heat oil and crackle mustard seeds, urad dal and add the tempering to the curry.
mix well and serve hot.