Heat 1 teaspoon oil and fry the coriander seeds, red chillies, pepper and cloves last add the nutmeg. Add the coconut mix well and switch off the flame. (This is my step not traditionally done). Add the haldi/turmeric. Cool.
Grind the above to a very fine paste. Please note that in Goa all the coconut pastes are ground fine, very fine with minimum water. This was done on the grinding stone now it is done in the mixer.
Next heat 2 teaspoon of oil and fry the cashew nuts till light brown. Remove and set aside. In the same oil splutter the mustard, add curry leaves, hing/asafoetida.
Add the moong and stir till the raw smell goes away (about 4-5 minute)on medium flame.
Add the ground masala and cook till the moong is done. Add the salt.
Towards the end add the green chillies split in two and add the cashew nuts.
In case you are using add the tomatoes and switch off the gas.
Serve garnished with coriander with hot rotis or pav.
Notes
The medium coconut is about the same quantity of the moong sprouts. If you want a thicker gravy add more coconut.
Traditional Goan chillies are pungent but do not give the red colour.