Soak moongdal for at least 2 hours. Drain the water and add to a bowl.
Next add grated mango, coconut, green chilies, cucumber, cilantro and salt. Mix well.
For tempering: Heat 1tsp ghee in a small saucepan; add mustard seeds, dry red chili, hing and curry leaves. Once the seeds start to splutter, add tempering to the salad. Mix well and serve either at room temperature or chilled.