Soak Mung Beans for 5 - 6 hours. Drain the water and keep it covered overnight in a muslin cloth to sprout. Next day boil the moong dal and keep aside
Heat about 1 tbsp oil in a kadhai and when the oil is hot enough, add mustard seeds, cumin seeds, curry leaves, green chillies and chopped ginger and sauté well.
Add pinch of hing, pieces of coconut and turmeric powder. Slightly cook the coconut pieces and add a pinch of chilli powder and garam masala.
To this add around 2 tbsp of coconut paste and sauté well stirring for around 30 seconds and then add little water, salt and little sugar.
After you bring this to a boil, add sprouted and boiled moong, 2-3 pieces of soaked kokum and simmer and cook for a minute and switch off the flame.
The dish is ready to be served.