Soak the sprouted wheat for twelve hours. Drain and leave for a day to sprout. Steam the sprouts till done and set aside.
Grind together coconut, green chillies and salt to a fine paste. Remove and add yogurt to the the paste and mix well. Heat oil in a non-stick pan.
Add mustard seeds and as they begin to splutter add curry leaves and dried red chillies and saute for a minute. Add the tempering to the yogurt and mix well. Add the sprouted wheat and sprouted moong and mix.
Serve chilled garnished with coriander leaves.