Dry roast the coconut, red chillies and peppercorns together.
Then grind them to a paste with a some salt and water.
Heat the oil in a pan, add cloves of garlic and fry till they are golden brown.
Stir in the ground coconut paste to it and cook till the oil begins to separate from the masala
Now add the vaal and mix well.
Add water and bring it to a boil.
Then cover and cook on simmer till the vaal is nice and soft but still holding its shape.
Once done, reduce the liquid a little to concentrate the flavors.
Garnish with coriander and a squeeze of lime,
Serve hot with steamed rice.
Key Ingredients: bean sprouts, vegetable oil, red chilli, black pepper, desiccated coconut, garlic, salt, coriander leaves, lemon rind