Step 1 - Soak and Sprout: Soak the mixed beans in water for about 8 hours. Drain and loosely tie them in a clean cotton cloth for 5 to 6 hours to let them sprout nicely.

Step 2 - Pressure Cook: Transfer the mixed sprouts into a pressure cooker. Add 2 bay leaves, a pinch of salt, ¼ teaspoon turmeric, and a glass of water. Pressure cook on a low flame for 3 whistles, then let it cool completely.

Step 3 - Prepare the Paste: In a mortar and pestle or mixer grinder, coarsely crush the garlic, ginger, dry coconut, green chilli, and fresh coriander.

Step 4 - Tempering: Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, a pinch of hing, and curry leaves to the hot oil.

Step 5 - Sauté: Add the finely chopped onion and fry until golden brown, then add your freshly prepared ginger-garlic-coconut paste and sauté until aromatic.

Step 6 - Add Tomatoes: Stir in the finely chopped tomatoes and cook for about a minute until they soften completely.

Step 7 - Add Dry Spices: Keep the flame low! Add the remaining ¼ teaspoon turmeric, Kanda Lasun Masala, garam masala, coriander powder, cumin powder, and a little salt. Sauté until the oil begins separating from the masala.

Step 8 - Combine Everything: Pour the boiled mixed sprouts (along with their leftover water) into the pan. Stir well and pour in some warm/hot water to adjust the curry's consistency to your liking.

Step 9 - Simmer: Let the Mixed Sprouts Curry simmer on low heat for 5 to 7 minutes until the flavours lock together and a beautiful layer of oil (tari) floats to the top.

Step 10 - Garnish: Turn off the heat, garnish generously with freshly chopped coriander leaves, and serve hot!