For the bean mixture: Heat oil in a pan. Add mustard seeds curry leaves, chopped onions, turmeric powder, red chilli powder, goda masala, water, jaggery, salt, crushed black pepper, sprouted moth beans and lemon juice. Mix them well. For the coconut paste: Grind grated coconut, red chilli powder, goda masala, turmeric powder, chopped jalape os and water in a mixer grinder. Grind to a fine paste. For the rassa: Heat oil in a Kadai. Add mustard seeds chopped onions, curry leaves, ground coconut paste, red chilli powder, salt, tamarind paste, water and jaggery. For the plating: Serve the prepared moth beans mixture in a plate. Top it off with the prepared rassa. Garnish it with chopped coriander leaves, crushed nachos, chopped onions, lemon wedge and a sprig of coriander leaf. Serve this with pav.