How about a mung bean curry with coconut that tastes yummy when it is matched with chapati, puttu and rice.

Ingredients
1 cup‌ of mung beans
10 nos of small onions
4 nos of green chillies
1 clove garlic
1/2 tbsp of mustard
1/4 tbsp of cumin
1 1/2 tbsp of whole coriander paste
2 tbsp of coconut oil
1/2 tbsp of turmeric powder
Curry leaves
Salt as needed

Preparation
Heat a pan, put the mung beans in it and fry over medium heat.
Fry until it turns light brown.
Take 2 and 1/2 cups of water in a pressure cooker.
Add 1/2 tsp turmeric powder, enough salt and 1 tsp coconut oil.
Wash the roasted mung beans well and put them into the pressure cooker.
Cover and cook for 7–8 whistles. It should be cooked until it turns almost into a paste.
After that if the water seems to be too much that surplus water can be drained.
Heat coconut oil in a pan and sauté the mustard.
Add cumin and green chillies. Add chopped garlic and fry with chopped onion, a pinch of salt and curry leaves.
Add the coriander paste and fry for about 2 minutes till it tastes green.
Then add it into the curry, boil for 2 minutes and turn off the stove. Coconut less tasty moong beans curry is ready to serve.

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