In a stove-top pressure cooker, add sprouted lentils, salt, turmeric powder and water, and pressure cook at medium heat for 1 whistle. Or in an Instant Pot for 3 minutes. Once the timer beeps, then NPR for 10 minutes and then do Quick Release.
When pressure is released, open the lid and stir the lentils and keep it aside.
Add oil in a skillet. And when oil is hot, add Ginger & Garlic and cook for 1-2 minutes. Then add chopped Onion and continue to cook for 2-3 minutes until they change color.
Then add all the tomatoes and continue to cook for 3-5 minutes until they turn mushy. Add coconut and cook for another 1 minute.
Grind this onion-tomato mixture finely in a grinder or using an immersion blender.(Note: If needed, add little water when grinding).
In a Dutch-Oven or in a Sauce Pan, add oil. When oil is hot, add mustard seeds. When they splutter then add cumin seeds. Then add curry leaves and add the grounded onion-tomato masala. Cook at medium-low heat until the oil starts to separate.
Add all the spices (Kashmiri Red Chili Powder, Coriander Powder, Turmeric Powder, Salt, and Goda Masala / Garam Masala), and cook for 1-2 minutes.
Then add jaggery, Boiled lentils, and water in the pan. Cook at low-heat for 5-7 minutes until all the flavors are combined well.
Transfer in a bowl and garnish with chopped onions, tomatoes, cilantro, and farsan mixture. Sprinkle some lemon juice and serve with Pav or Hawaiian Buns.