Navarathri challenge

Navarathri started yesterday.  In culinary terms, it means 9 sundals (beans/channa/moong salad basically) for the 9 days of navarathri, Sweets on the first day, friday, saraswathi puja day and Vijayadasami day.  Onions, Garlic are not allowed on festive days; Traditional sundals are all about a tadka of mustard, jeera,  hing and freshly grated coconut on cooked, salted beans/chana/moong/lentil.  My challenge is to come up with variations on the traditional sundal while maintaining the satvic nature of the food.
First Day :  Sweet Stewed karamani sprouts inspired by Just Bento.
1 cup karamani (cranberry bean variety, not the back eyed pea variety)
1/4 cup jaggery/brown sugar
1/4 tspoon dried ginger (or to taste)
1/2 medium coconut grated
1/4 tspoon salt

I soaked the karamani overnight,  then let it sprout in a collander all day.
Pressure cooked with just enough water to cover the karamani - otherwise it gets mushy
Add the jaggery, dry ginger salt and coconut to the cooked karamani (don't drain the water) and stew on a low flame until most of the water evaporates.

I went easy on the ginger because my toddler dislikes the sharpness of ginger, more would actually be awesome.

Hubby loved it, kids didn't :(  I guess they want a strongly sweet dish, not something subtle.  Ash loved the beans actually but he dislikes coconut.  never realised this before!

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