In a saucepan, bring the split mung beans and water to a boil and cook for about 30 minutes, until tender.  Drain.In a medium bowl.

Combine the cucumbers, coconut, cilantro, chiles and cooked mung beans in a bowl.

Add salt, to taste.

In a small skillet, heat the oil  Reduce the flame to medium and add the mustard seeds.  Stand back as the mustard seeds will pop.

When the seeds finish popping, add the asoefetida and curry leaves to the hot oil and fry for about 1 minute, until the leaves are wilted.  Add this mixture to the cucumber.

Mix well to combine.

Chill and serve either chilled or at room temperature.