Wash moong beans thoroughly and soak in water for 6-8 hours or overnight.

Drain soaked beans and place in a bowl, ensuring some moisture remains.

Cover the bowl and keep in a warm place for 8-12 hours to sprout.

Heat coconut oil in a pan.

Add mustard seeds and wait for them to crackle.

Stir in cumin seeds, dry red chilies, and asafoetida (optional). Sauté for a few seconds.

Add moong bean sprouts, turmeric powder, and salt. Stir well.

Sprinkle some water, cover the pan, and cook in steam until sprouts reach desired texture.

Stir in grated coconut and heat through for a minute.

Remove from heat and serve hot.