Goan Saraswat family recipes

Here's my MILs recipe of making moong curry. This is a Goan Saraswat way of cooking moog curry known as moogachya gaathya. The moong in this recipe can be substituted by any other sprouted/non-sprouted bean if any change is needed. (Mung is green gram).

Moogachya gathya

Ingredients
Coriander seeds ( 1 tbsp)
Rice (25-30 grains)
Curry leaves ( From one strip)
Fresh grated coconut (1/2 cup)
Sprouted moog ( Soak moong in water overnight and in the morning hang them in cheesecloth to have sprouted moong by evening).
Jeera/Cumin seeds ( 1 tsp)
Rai/Mustard seeds ( 1 tsp)
Hing (Asafoetida) ( 1 pinch)
Kothimbir/Fresh coriander ( 1 tbsp)
Lal Masala ( 1 tsp)
Turmeric powder ( 1/2 tsp)

Procedure:
1. In a pan over medium flame, roast coriander seeds, rice grains and curry leaves for a couple of minutes.
2. Then add the grated coconut in this pan and roast till you see a slight reddish/brown tinge.
3. Grind all the ingredients from the pan in a mixie or grinder.
4. In a pan boil 1 cup water approximately. Add sprouted moog to this. Make sure water is just enough to cover the moog. Do not take excess water.
5. Cover the pan with lid. In sometime the moong peels will be separate n floating. Remove these pills from the water using a strainer/spoon.
6. Now add masala and turmeric to this moog plus water. Add the ground paste from the grinder to this and let it simmer for 10 minutes.
7. Now prepare fodni/tadka in separate small pan . Heat a small pan and add 1 tbsp oil. Once oil is hot add mustard, cumin seeds. asaefotida and curry leaves. Add this fodni to the moong pan pan and let it simmer covered for 5 minutes on reduced flame.
8. Once cooked add chopped coriander to this and serve with chapati/rice.