Place a pan on medium heat and add 0.25 teaspoon cumin seeds and 0.25 teaspoon mustard seeds. Sauté until they start to splutter.

Add 1 chopped onion to the pan. Sauté until the onion becomes translucent. Add a little water if needed to avoid burning.

Mix in 0.25 cup tomato puree and 1.5 teaspoon salt. Stir well and continue to sauté until the mixture thickens.

In a blender, combine 5 cloves garlic, 1 inch ginger, 0.25 cup fresh coconut, and 0.25 cup coriander leaves. Blend to form a smooth paste.

Add the prepared paste to the pan and sauté well until the raw smell disappears.

Mix in 1 tablespoon Kolhapuri chutney and stir to combine.

Add 1 cup sprouted moth beans and 2 cups whey water. Stir well, cover, and cook for about 15 minutes or until the beans are tender.

Garnish with farsan (if using) and chopped onions. Serve hot with your choice of bread.