Soak the Tata I-Shakti green moong in lots of water for hours.

Drain and keep in a sieve or tie in a muslin cloth and keep in a warm place for hours until you see the sprouts.

Keep refrigerated until use. The sprouting process may take longer time in cold weather and it is faster in hot humid weather.

Pressure cook the sprouted moong with water, xbd tsp salt for 1 whistle. Switch off and once cooker is cooled, drain and remove into a bowl and keep aside. You can reserve this water to add to any other dishes. You can even boil the sprouted moong on stove top until parboiled, drain and use in the recipe.

Heat oil in a deep heavy bottomed kadai. Add cumin seeds.

Once they splutter add the ginger garlic paste and finely chopped onions. Saute on medium flame for 5-6 minutes until the onions are softened and the ginger-garlic is cooked through.

Add the tomatoes, xbd tsp salt and stir well to mix.

Cover and cook on low flame until onions are mushy.

Add the spice powders, salt, cooked sprouts and gently stir together. Do not mash the sprouts.

Garnish with fresh coconut, some of the red chilli-garlic chutney powder and keep aside.

Heat a non stick tava, with a few drops of oil rubbed with a kitchen towel. Once the tava is medium hot, pour a big ladle of batter in the center and quickly move in circles outwards. Drizzle oil along the edges and cook for 1 minute until crisp and golden brown. Flip over and cook the other side for 30 seconds.

Remove onto a plate. Sprinkle the red chilli-garlic chutney powder, place 3-4 tbsp of sprouted moong misal and fold over. Serve hot as it is or with a choice of chutney.