For masala paste -- In a pan add whole red dry chillies, coconut, ginger and garlic, saute for few minutes on low flame until becomes nice golden in colour. Let it cool completely and then grind it to make paste. (Add little water while blending). Keep aside.

Now in a deep pan heat oil, add splutter mustard seeds, cumin seeds, curry leaves and asafoetida, also add turmeric powder, coriander powder, red chilli powder. Saute on low flame till spices turns aromatic. Add finely chopped onion and Cook till nice golden, add chopped tomatoes,saute well and cook until tomatoes gets soft.

Further add prepared masala paste saute well and cook till oil is released from masala. Now add cooked sprout moong, salt, jaggery and mix well. Also add water and adjust the consistency of curry. Cover and cook for 10 mins or until misal is cooked completely or oil comes on surface. Add garam masala powder and chopped fresh coriander leaves and mix well. Misal is ready take misal in a serving plate, add some farsan, chopped onion, coriander and lemon juice on it and serve with pav.