Wash and soak moongdal in enough water for an hour.
Scrape the coconut and set ready
Bring water to a boil along with a teaspoon of oil and salt to taste.
Add the rice flour and mix well .
Turn off the stove and remove the flour mix into a bowl and cool it to touch.
Sprinkling water as needed bind it to a stiff non sticky dough
Divide into portions and roll out marble sized balls out of the dough . Place them on a greased plate . Steam cook the rice flour balls in dili cooker or a steamer and keep them ready.
Grind the onion along with green chillies to a fine paste.
Heat a deep brass/copper vessel with quarter cup of oil.
As it turns hot prepare the seasoning with cumin, mustard seeds, curry leaves
Add in the turmeric and ground onion chilli paste.
Saute on low flame until raw smell dispaaers and it turns lightly golden.
Meanwhile grind the soaked moongdal into thick paste.
Once the onion paste is cooked add the moongdal paste and stiiring continuously cook it until crumbly
Now add tge grated coconut, salt to taste and steamed rice balls.
Stir them well to coat the masala with the rice balls.
Add the lime juice , chopped coriander .
Cover and cook for few minutes until everything blends well.
Stir and serve hot.
Stays good for two days.
