Heat 2 tbs oil in a pressure cooker. Add chopped onion, turmeric, sprouted moth beans, salt, and 3 cups of water. Cover and cook until 2 whistles.

Meanwhile, prepare the paste. In a pan, roast sesame seeds and coriander seeds. Grind into a fine powder.

In the same pan, roast dry coconut until golden brown. Transfer to the grinder.

Add 1 tbs oil to the pan. Sauté chopped onion, tomatoes, garlic, and ginger until tomatoes turn mushy. Transfer to the grinder.

Add coriander leaves to the grinder. Add water and grind into a smooth paste.

Heat a Kadhai, add 2 tbs oil, cumin seeds, mustard seeds, hing, curry leaves, chopped onion, kanda lasun masala or red chili powder, and garam masala. Cook until oil separates.

Add the ground paste and boiled moth beans. Season with salt. Cover and cook for 8-10 minutes.

To assemble the misal, in a bowl, add yellow potato sabji, farsaan, chopped onion, and misal. Squeeze lemon juice over it. Serve hot with pav or bread.