Soak ½ cup dried mung beans in a bowl of cold water for 12 hours. Drain off the water and leave the sprouts in the bowl. Rinse the sprouts 2 to 3 times a day, draining off the water each time. Leave the bowl covered with a clean tea towel, so the sprouts are in the dark. Within 24 hours, you’ll have sprouts. They’ll keep in the fridge for a few days until you are ready to use them.
Make the mung bean sprouts sauté
Heat vegetable oil in a saucepan on medium heat. Add black mustard seeds and cook until they start to pop. Add cumin seeds, red chili, and optional asafetida, and sauté until cumin seeds are golden brown. Add mung beans, turmeric powder, and water, and cover.
Simmer for 15 minutes or more, until the mung beans are softened to your preference. Add more water if necessary so it doesn’t dry out.
Add the coconut flakes and cook for about 1 minute, just before serving.
Whole mung beans are a tiny whole bean with a moss-green skin. They are commonly sold in Western grocery stores, but you can also buy organic mung beans online.