Soak the red chori in plenty of water for 4 hrs. After they are soaked, add half tsp of salt and pressure cook the red chori till soft but still holding its shape. Drain the water from the red chori. (do not discard the water, can be used in sambar)
In a pan heat the oil, and add the mustard seeds. When the mustard starts popping, add chana dal, cumin seeds, dry red chilly ,curry leaves and the green chilly. Fry for few seconds, then add the hing.
Add the boiled red chori, coriander powder, fresh coconut, salt to taste and lemon juice. Gently toss and cook for 2 minutes.
Turn off the stove and add garnish with chopped coriander leaves