Before we start, wash and chop the beans, if making for lunchbox in the morning, i suggest you wash and chop the vegetable a day ahead, so it is easy to cook in the morning rush. Soak the moong dal in plain water for 10 minutes.
Heat a pan/kadai, with oil given under "Tempering", splutter mustard seeds, crackle cumin, add hing and curry leaves and crushed red chilies and saute for 30 seconds
Add the washed and chopped french beans to this and saute. Drain the excess water from the moong dal and add it to the beans,
To the beans add turmeric powder and salt and mix. Sprinkle water ⅔ times on the beans. Do not dump water, just sprinkle. Cover and cook for 8-10 minutes for the beans to cook
After 8 minutes, open the lid, add fresh coconut to the beans, mix well. Sprinkle little water if needed, cover and cook for another 5 minutes.
By this time the beans would be tender, check by crushing some cooked beans to see if they are tender, if not, cover and cook for 2 more minutes. Take it off the stove, serve it along with rice.