Wash and soak masoor overnight in two cups of water. Drain and keep it wrapped in a moist cloth till sprouts appear. Remove, wash and keep aside. Peel, wash and chop onions finely. Keep aside two chopped ginger for use while serving. Peel, wash and roughly chop ginger and garlic.
Remove stems, wash and roughly chop green chillies. Grind the three to a paste. Clean, wash and finely chop coriander leaves. Whisk yogurt with sugar till smooth. Heat oil and add asafoetida and mustard seeds. When the seeds crackle, add chopped onions and fry till golden. Now add turmeric powder and ginger-garlic-green chilli paste.
Fry for some time and then add sprouted masoor. Add desired quantity of water and bring it to a boil. Cover and cook till masoor is cooked. Remove from heat, add salt, lemon juice and garam masala powder. Mix well. To serve, place the masoor mixture in a plate and garnish with chopped onions, chopped coriander leaves, scraped coconut, sweet yogurt and sev on top.