The basic procedure is the same regardless of the lentil that is used.

Lentils that can be used :
Lima beans(Mochai kottai/Mochai payaru), garbanzo beans, chick peas, black beans, chana dal, green gram dhal, kabli chana/black chick peas.

Ingredients :  Desired lentil, dry grated coconut(2 tsp),  green chillies/serrano peppers(2-3),  salt(to taste),  mustard seeds,  urad dhal(1/2 tsp each),  oil(1/2-1 tsp).

Cooking the lentil :   The lentil can either be pressure cooked before hand or cooked over the flame.

For pre-cooked lentil sundal(or if using canned cooked lentils):
Saute mustard seeds and urad dhal.
Add green chillies,  coconut and fry a little.
When the coconut is golden brown in color,  add the cooked lentil after draining all the water and mix well.

If the lentil is not pre-cooked :
Saute mustard,  urad dhal and green chillies.
Add the chopped vegetables,  a cup of water and cover it till the veg is cooked.
Add fried coconut in the end and mix well.

Note :
1. It is advisable to soak the dry lentils in hot water for two
 hours before pressure cooking. 
2. Do not pressure cook channa dal or green gram dhal.  They get
 cooked very fast and then become mashed if pressure cooked for 
long. It is not advisable to pre-cook them.