Soak sago for three hours in a vessel with two inches of water above it. Drain water and set aside. Cook moong dal ensuring it does not turn sticky and drain excess water.
Cut green chillies in half. Chop ginger and coriander leaves. Heat oil in a pan and splutter mustard seeds. Add urad dal. Now, fry cashew nuts till golden brown and add ginger, green chillies and curry leaves. Stir for ten seconds.
Add moong dal and fry for three minutes. Then, add sago and salt to taste. Mix well and sprinkle 4- 5 teaspoons of water. Cook on low flame with closed lid while intermittently stirring contents. Turn off the flame. Add lemon juice, grated coconut and coriander leaves. Serve hot.
