Wash sprouted beans and strain all the water out. Keep them aside.
Heat oil in heavy bottom wide pan. Saute ginger chili paste, minced garlic and turmeric powder on low heat until raw smell of garlic disappears.
Add in prepped beans along with 3 cups of water and 1 tsp of salt. The water level should be just a little above beans level, making sure all the beans are covered under water.
Bring it to boil, bring the heat down to low/medium. Cover and cook them until most of the moisture is evaporates, mixing few times during this step and covering back up.
The mung and moth beans should be soft on press while kala chana should hold just a little crunch. At this point, your beans are cooked well.
Bring heat to low, add in 1 tsp of salt and rest of the dry spices listed above. Mix well.
Garnish it with fresh cilantro and squeeze of lemon juice. Mix well and enjoy it with Plain Phulka and greek yogurt raita, or use it in your salads and chaats!!