Rinse 1 cup of moth beans and soak in plenty of water for 6 hours. Drain, pat dry, cover, and let them sprout for 12-24 hours. Once they have little white tails, you can place in the fridge until ready to cook.
In a pot, add sprouts, 2 cups of water, turmeric, and salt. Simmer for 10-15 minutes. Remove the cooked sprouts from the pot and set aside.
Prepare the goda masala. (I had ground versions of some spices and wanted to use what I had, so it’s flexible! Use what you have.) In a pan over medium heat, dry roast coconut, sesame seeds, dried chilis, cloves, cinnamon, and black peppercorns. If using cardamom pods and coriander seeds, add those as well. Stir occasionally and make sure the coconut and spices do not burn. Cool off once you start sensing the aromas of the spices. Then use a mortar and pestle or spice grinder to grind all the spices.
In the same pot, heat oil over medium heat. Add mustard seeds and cumin seeds, allowing them to sputter for a minute. Add onion and cook until softened and more translucent, about 5-6 minutes. Add ginger and garlic, stirring frequently for 2 minutes.
Add tomatoes and a big pinch of salt. Cook until the tomato juices have mostly evaporated, about 5-6 minutes. Add about a third of the cooked sprouts. Remove the pot from heat and let it cool off a little before processing its contents with about half a cup of water.
Pour the gravy back into the pot, followed by kashmiri chili powder, garam masala, and the goda masala. Stir the spices in for a minute before adding the rest of the sprouts and a cup of water, plus more if needed - the texture should be similar to dal. Bring to a simmer. Cover and cook for 10-15 minutes. Taste and adjust with jaggery and salt.
Top with some chopped onions, cilantro, and crunchy snacks of your choice! I used sev, toasted peanuts, and bhakarvadis.
