First, pluck the leaves off the stem include the tender bits of stem too.
Cut them up fine and then wash the leaves in running water and let it drain.
In a thick kadhai/wok heat the oil and splutter the mustard seeds.
Add the hing, turmeric and green chillies.
Add the garlic and stir fry till the garlic changes colour.
Add the drained dal (reserve the water) stir then add the washed and chopped leaves.
Cover and cook use some of the reserved water if needed (about 2-3 tablespoons at a time) till the dal is cooked.
Add salt and coconut mix well and let it stand covered for 5-10 minutes before you serve with chapatti or rice and dal.
Notes
The rest of the drained water can be used to knead the dough for chapati or to cook rice. Do not forget you have soaked dal in it and some water soluble nutrients are in the water.