Pressure cook sprouted moth beans with 1-1/2 cups of water until 1 whistle, then reduce heat and cook for 10 minutes. Release pressure naturally.

Heat oil in a pan.

Add mustard seeds and let them splutter.

Add cumin seeds, asafoetida, turmeric powder, goda masala, red chili powder, and curry leaves. Cook for 20 seconds.

Add green beans, cover, and cook until tender.

Add 1-2 tablespoons of water and cook well.

Add cooked moth beans, water, kokum, jaggery, salt, and coconut. Mix well.

Cook for 4-5 minutes and turn off the heat.

Serve hot with bhakri, bharwa bhindi, and tomato-onion-cucumber raita.