Ingredients:
• 1 cup – whole (white) chawli (lentils), sprouted
• 1.5 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1-inch piece Ginger
• 1 tsp – Coriander seeds
• 1/2 tsp – Cumin seeds
• 3 dry Red Chillies
• 1/4 tsp – Fenugreek seeds
• 1 tbsp – grated Coconut
• 1/2 bunch Coriander leaves
• Salt to taste
Method:
- Chop the green coriander fine. Keep aside.
- In a flat pan, add one tbsp. oil.
- Fry dry coriander, cumin seeds, 1/4 tsp. mustard seeds, fenugreek seeds and red chillies.
- Grind with ginger to a fine paste.
- In a vessel, heat oil, add asafeotida and mustard seeds.
- Add the chawli, chilli powder and turmeric powder and salt.
- Add the ground masala and fry for a while.
- Add two cups of water and cook on a low flame till the chawli is tender.
- Garnish with chopped coriander leaves and grated coconut.