Boil sprouted moth beans with salt and turmeric powder until tender.
Heat vegetable oil in a pan, crackle mustard seeds, and sauté chopped onion, ginger paste, and garlic paste.
Add chopped tomato, grated coconut, and red chili powder; cook until tomato turns mushy.
Add boiled sprouts with cooking liquid and simmer for 10 minutes until flavors blend.
Serve hot with pav or rotis.