Soak green gram for 2 hours. Drain it and take it in a sauce pan. Cover with water. Bring it to a boil, cover and simmer the flame and cook till tender. Drain and set aside.
Heat oil in a pan, add mustard, urad dal, dry red chilli, asafoetida, curry leaves. Let them sizzle.
Add in onions and mix well.
Add in cooked green gram and toss well.
Add in coconut, salt, carrot and mix well.