Wash the green grams well and soak overnight in plenty of water. Next morning, drain the water, give it a good rinse and wrap soaked mung beans in wet paper towels or soft cotton/cheese cloth. Place it in a big enough bowl, cover with a lid and let sit in a draft free warm spot for a day or two until well sprouted or about 1 cm. In winter, just pop it into the oven and let it sit there for a day or two, no preheating required.

For the seasoning, heat oil in a small kadai or skillet. When the oil is really hot and shimmering, add the mustard seeds. Oil is hot enough when the mustard seeds start spluttering as soon as you add them. Now add hing and green chillies and sauté until the chillies turn a pale white. Switch off and keep aside.

If using pink salt, grind coarse salt in a mortar and pestle for it to dissolve easily.

In a mixing bowl, toss in mung sprouts, pomegranate arils, grated coconut and sultana raisins optionally. Add the tempering, garnish with chopped cilantro, sprinkle some pink salt, squeeze some lemon juice and toss well to mix. Then, go grab your fork!

Tastes best served fresh immediately after preparing.