In a pressure cooker, add the sprouted moth beans, turmeric, salt, and water. Cook for 2 whistles.

Heat oil in a pan. Sauté the onions until golden brown. Add garlic, ginger, and green chilies, and cook for a minute. Add tomatoes and dried coconut, and cook for 10 minutes.

Let the mixture cool, then blend it into a smooth paste.

To make the gravy, heat oil in a pan. Add curry leaves, mustard seeds, cumin seeds, and asafoetida. Stir in all the spices. Add water and the onion-tomato paste, then cook for 10 minutes.

Add the cooked moth beans, jaggery, lemon juice, and cilantro. Cook for 5 more minutes.