Boil sprouted moth beans with salt until tender.
Heat oil in a pan, add mustard seeds, chopped onions, ginger paste, garlic paste, and tomatoes.
Add red chili powder and garam masala, cook until oil separates.
Add cooked sprouts and water to create a thin spicy curry (Kat). Simmer for 10 minutes.
Ladle curry into bowls, top generously with farsan and chopped raw onions, serve with buttered bread rolls.