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.
Discard the water, rinse and drain well.
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.
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.
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.
Mung beans usually sprout quicker - 6 to 8 hours. Chickpeas may take longer, 12 hours or more.
SPROUTS SALAD PREPARATION
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).
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).
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.
Then add the grated ginger and stir. Next add the lemon juice and salt to taste. Add the red chili flakes* if you prefer.
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.
Enjoy this "Mixed Sprouts Salad with Coconut" just as a salad or as a side dish.
I use jalapeno or mild green chilies, mild dry red chilies and Aleppo red pepper flakes. All of these add flavor and are pungent. Adjust these according to how hot/pungent you like the salad. Aleppo red pepper flakes are relatively mild but flavorful.
Traditionally, mustard seeds are used to season this salad. If you do not like mustard seeds, you may try using cumin seeds.
Asafoetida is an Indian spice used in the traditional recipes and it can be an acquired taste for some. If you do not like it, you may skip it.
Mustard seeds, curry leaves, dry red chilies and asafoetida are available at Indian grocery stores. You may check online too.