Combine the soaked dal, grated coconut, sliced cucumber (or mango), green chilies, fresh lime juice, and sea salt in a mixing bowl, tossing thoroughly to mix.
Heat the ghee or coconut oil in a small pan over moderate heat, add the black mustard seeds, and fry until they sputter and turn gray.
Remove the pan from the heat, instantly sprinkle in the yellow asafetida powder, and within seconds pour the hot seasoning directly into the salad.
Toss the salad gently to distribute the tempered spices evenly and serve it at room temperature, or chill it slightly before enjoying.
Do not rush the soak: Because the lentils in Moong Nariyal Kachamber are consumed raw, they must be soaked for the full 4 hours (or overnight) to become properly tender and digestible.
Drain completely: Ensure the dal is thoroughly drained before mixing. Excess water will dilute the lime juice and salt, making the final dish soggy rather than fresh and crisp.
