Soak Moong beans over night in about 4 cups water.

Drain this the next day but save the water if you can (its very nutritious)

Wrap the beans in a fine-weave cheese cloth, sprinkle water on it and keep aside for about 24 hours. The next day they should have sprouted.

Cook the beans in (saved) water with a little salt to taste and 1/4 tsp turmeric powder. Cook till tender and edible, take care not to overcook.

Whip yogurt and add chopped tomatoes, onions and grated carrot.

In a small saucepan heat oil for about a minute on medium and add the mustard seeds. Cover immediately and reduce heat. When the mustard seeds begin to crackle add cumin and asafoetida and chopped green chillies. The cumin will crackle a bit. Turn off heat. Pour this seasoning into the mixed yogurt/tomato.

Add the cooked moong beans, salt to taste and garnish with finely chopped cilantro leaves.