The Delicious Crescent

SPROUTING THE LEGUMES
1 Clean and rinse the lentils, mung beans, and chickpeas. Then soak in 2 to 3 times of water in volume - overnight and in separate bowls.
2 Discard the water, rinse and drain well.
3 Transfer each of the drained legumes to a separate cheese cloth. Gather the cloth ends and loosely bundle it, making sure to allow air to enter.
4 Place the legume bundle in a colander and then in a warm dark place. I place it in the center of a oven that is not preheated. Sometimes I do turn on the oven at 350 degrees F, only for 1 to 2 minutes and turn it off. This is just to make sure the temperature inside is warm (above 75 degree F, like summer), but not HOT. 
5 Let the legumes sprout for about 8 hours or more. Check every 3 to 4 hours and sprinkle some water. Sprouting requires warm and moist conditions.
6 Mung beans usually sprout quicker - 6 to 8 hours. Chickpeas may take longer, 12 hours or more.
SPROUTS SALAD PREPARATION
1 Take the sprouted legumes and cook them in 3 times water in volume, until soft and well done, but not mushy. Drain any leftover liquid (may use it in other stews/soups).
2 Let the cooked legumes cool a little and transfer to a salad preparation bowl. Then add the coconut, carrots, shallots, radish, cilantro and jalapeno* (or green chilies).
3 In a small sauce pan heat the oil. Then add the mustard seeds. Once they start popping (make sure to not let burn), add the dry red chilies*, curry leaves and stir couple minutes.
4 Then add the grated ginger and stir. Next add the lemon juice and salt to taste. Add the red chili flakes* if you prefer.
5 Add this seasoning mixture to the salad ingredients and combine well. Adjust the seasonings, salt and lemon juice. Garnish with fresh herbs, shredded carrots and coconut.
6 Enjoy this "Mixed Sprouts Salad with Coconut" just as a salad or as a side dish.