Soak the moong dal in some water overnight or at least 1-2 hours. This step is optional but soaking not only aids digestion but also reduces the cooking time significantly. If you are short on time you can start cooking immediately without soaking as well.
Drain and add this to a saucepan. Add enough water (abt a cup) along with turmeric.
Cook in med-high flame, allow it to boil and cook until just soft.
You don't want it mushy. If you have soaked the lentils, then check around the 6-8 minute mark. Take a cooked moong dal and press it with your fingers, it should be soft enough to press easily.
At this stage, remove the cooked moong dal from flame and drain. Retain any water leftover.
Remove the drumsticks leaves from the stem. You can use the tender stems. Wash and give it a rough chop.
Heat oil in a pan ( I use the same pan used to cook my dal) and add mustard seeds. When the mustard seeds sputter, add split urad dal and broken red chilli and fry them till the dal turns golden brown. Add cumin and when the aroma hits,
add the chopped leaves along with and salt and mix well.
Add about 1/2 cup of retained dal water ( otherwise just use water) and allow the leaves to cook completely. The leaves will cook quickly but will not become mushy or slimy.
Lower heat and then add cooked dal.
Mix well and season with additional salt if needed and lots of pepper powder.
Stir to combine, switch the flame and squeeze some fresh lemon juice to taste.