Soak the white peas a day in advance and let them sprout. Also sprout the moth beans. Add turmeric and cook both the mung beans and peas in a pressure cooker until done.

Heat oil in a pan. Add ginger and garlic, then add grated coconut, whole coriander seeds, and dried red chilies. Sauté until fragrant.

Add chopped onion and sauté until it changes color. Add tomato and cook until soft. Turn off the heat and let the mixture cool.

Grind the cooled mixture with a little water to make a paste. Heat a pan, add mustard seeds and a pinch of asafoetida, then add all the dry spices. After 1 minute, add the ground paste and sauté.

When the masala starts to release oil, add the boiled moth beans and peas. Add a little water, cover, and cook for a few minutes. After five minutes, turn off the heat. Serve the misal in a plate, top with farsan, and enjoy with pav (bread rolls).