Soaking: Wash all the dry beans and soak it in water for 6-7 hours or overnight. 

Sprouting: Put all the soaked beans in an air tight container. Keep it in a warm place for a day or till you see them sprouted.

Place sprouted beans in a mesh colander or stainless steel colander that fits in your pressure cooker. On medium heat, let it cook for 3 whistles.

Heat some oil in a pan. Add asafoetida, garlic, ginger and green chilli paste and let it cook for 30 seconds.

Add cooked beans and water along with turmeric and red chilli powder. Adjust salt to taste and let it boil for 10 minutes.

Misal is suppose to have runny consistency so adjust water accordingly.

Garnish with coriander.

Heat 1 tbsp oil in a pan and saute chopped onions, ginger, garlic and green chillies for 2 minutes. Add chopped tomatoes, coconut and let it cook till tomatoes are soften. 

Let it cool and blend it to smooth puree.

Add remaining oil to same pan. Once its hot, add asafoetida, prepared masala paste, 1/2 cup water and all the dry spices.

Let it cook in low flame till oil separates.

This masala paste can be made and refrigerated in advance.