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:

1. Chop the green coriander fine. Keep aside.
2. In a flat pan, add one tbsp. oil.
3. Fry dry coriander, cumin seeds, 1/4 tsp. mustard seeds, fenugreek seeds and red chillies.
4. Grind with ginger to a fine paste.
5. In a vessel, heat oil, add asafeotida and mustard seeds.
6. Add the chawli, chilli powder and turmeric powder and salt.
7. Add the ground masala and fry for a while.
8. Add two cups of water and cook on a low flame till the chawli is tender.
9. Garnish with chopped coriander leaves and grated coconut.