To make the misal gravy, first prepare the masala. Dry roast the grated coconut, cumin seeds, and white sesame seeds. Add the garlic cloves and roast briefly. Grind this mixture coarsely in a blender. Finely chop the onions and set out all the spices. Heat oil in a large pot, add cumin seeds, mustard seeds, and curry leaves to temper. Then add the onions and cook until translucent.

Once the onions are translucent, add the ginger-garlic paste and the coconut masala you prepared. Add all the spices: onion-garlic masala, turmeric powder, garam masala, and salt. Mix well. Cook, stirring, until the oil separates from the masala. You can add a little water if needed.

While the masala is cooking, cook the sprouted beans in a separate pan over low heat. Once the masala is ready, add the cooked sprouts and chopped cilantro to the pot.

Misal gravy should be thin, so add plenty of water (for four servings, add about 2 to 2 1/2 cups water (about 480-600 ml)). Let it cook well and add salt to taste. To serve, place some prepared poha in a bowl, add some snack mix (sev or namkeen), and pour the hot misal gravy over it. Top with finely chopped onions, cilantro, and more sev. Serve hot with pav (soft bread rolls) and lemon wedges.