Wash sprouted moong and leave aside. Soak tamarind in warm water for a few minutes. Extract pulp and keep aside. Mix besan with a little water and make a smooth paste.
Heat oil, add cumin seeds, cook until brown and then add curry leaves, hing and turmeric powder. Cook for a few seconds.
Add sprouted moong, stir for 2-3 minutes then add water and continue cooking until almost done. Add besan paste, stir well. Add red chilli powder, tamarind pulp, goda masala, scraped coconut and salt, mix well.
Cook for about 5 minutes. Remove from heat, sprinkle chopped coriander leaves and serve hot preferably with boiled rice.