For soaking pulses: take a vessel and wash and soak chana, moong and white peas for 6-7hours separately. (After that remove water from chana and green moong and keep aside for 8-9 hours). Then sprout will come out.

For boiling sprouted pulses : take a pressure cooker and add white peas and water and boil it for 4-5 whistle. After that combinely add sprouted chana, sprouts, turmeric, salt and boil it for 3 whistles.

For preparing masala chutney: take a mixture and add dry coconut, peanuts and green coriander leaves and blend it.

For preparing gravy : take a mixture bowl and add 6-7 pods garlic, 1 inch ginger & 1 chopped onion and grind it.

After that take a mixture jar and add chopped tomato and grind it.

For preparing misal : take a pan and add oil, cumin seeds, asafoetida, curry leaves and once it is crackle then add onion, garlic-ginger paste and mix it till it turns golden brown.

After that add tomato puree and combine well. After 2-3 minutes add masala chutney it and mix well for 3 minutes.

Further add turmeric, red chilli powder & combine well.

Now, add boiled white peas, boiled sprouted chana & sprout. After mix salt, cumin coriander powder & misal masala in it & stir well.

Furthermore, add kitchen king masala, lemon juice and serve it with chopped green coriander leaves.