Start by soaking the lentils in water for half an hour. Then drain the water and start cooking. In the meanwhile prep the leaves by plucking from the stems. If the stems are very tender you can just tear the leaves and stems as well, by hand. The flowers are fine just as they are.

Start making the Thoran by heating the oil in a wok. Add the mustard seeds. When they splutter add the split black gram lentils. Stir a couple of times till they start browning. Tear each red chilli into two or three and add to the wok. Also stir in the asafoetida powder and immediately add the Moringa leaves and flowers, and the drained moong lentils. Stir, then add the turmeric powder and salt to taste.

Stir everything together for a minute. Then add about a 1/4 cup of water, not more. Let this cook until the water is absorbed and the lentils are cooked soft but not mushy. The leaves and flowers will cook very quickly.

Turn off the heat. Mix in the fresh coconut and serve hot, on the side with rice and a gravy curry.