Soak washed mung beans for 8-10 hours in plenty of water. Dry roast 1/4 cup peanuts and crush well.
Drain and take the soaked beans in a pressure cooker. Also add sweet corn kernels if using. Add some water and pressure cook for 2-3 whistles.
Once the pressure is settled drain and rinse well under cold water.
Take the cooked beans and corn in a mixing bowl.
Add grated carrot, finely chopped onions, tomatoes and green chilies.
Add salt, pepper powder, sugar and lemon juice. Mix very well.
Finally add coriander leaves, crushed peanuts and mix. Serve immediately or chill until use.