Firstly roast the grated Coconut on a very low flame. Don't let it burn.

Dry roast the seeds and Red chilies. Don't burn the spices.

Heat oil in a pan and saute onions, Ginger, and Garlic until the onions slightly turn golden.

Add tomatoes to sauteed onions.

Cook the tomatoes until mushy.

Now let the mixture cool and add water and grind it into a smooth consistency.

Add roasted coconut, roasted red chili, and coriander seeds to the grinding jar.

In a cooker, add Sprouted Moth beans and salt, 1/2 tsp Turmeric powder. Add 250 ml water

Cook for 1 whistle on high flame.

Switch off the flame and let it cool and then open it.

Add 4 tbsp oil to a pan and heat it. Add 1 tsp Mustard seeds, 1 tsp Jeera, 5-6 Curry leaves.

Let the seeds sputter and then add the paste that we prepared early.

Cook until oil separates.

Then add 1 tbsp Red chili powder, 1 tbsp Garam masala. Mix it well.

Then add the cooked Moth beans and 750 ml water appropriately.

Then add salt to taste and 1 tsp Jaggery. (Jaggery is optional if you like then you can add it).

Boil for 10-15 minutes and stir occasionally.

And it's ready.