Ingredients:

• 100 g – green lentils, soaked for 6 hours
• 2 cups – water
• 1/2 meter muslin cloth
• For the Coconut paste:
• 75 g – grated Coconut
• 1 tsp – dry roasted Coriander seeds
• 4 – Dried red chillies
• 1/4 tsp – Turmeric powder
• 1 tsp – Tamarind paste
• 2 tbsp – water
• For seasoning: 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 6 strands – Curry leaves

Method:

1. Drain water from soaked green lentils thoroughly, pack it loosely in a clean cloth.
2. Set aside in a bowl for 2 days to allow lentils to sprout.
3. Sprinkle water occasionally.
4. For the coconut paste:
5. Make a thick paste of the ingredients with 2 tbsps water.
6. Wash sprouted lentils carefully, pour enough water to cover the sprouts, add green chilli and pressure cook till 1 whistle on high heat.
7. Allow the pressure cooker to cool naturally.
8. Grind all the ingredients under “for coconut paste” and mix well with the cooked lentils.
9. Cover and cook on a low heat for 10 minutes until gravy slightly thickens.
10. For seasoning:
11. Heat oil, add mustard seeds and when they splutter, add jeera, fenugreek and curry leaves and saute for 2 minutes.
12. Pour the seasoning over curry and mix well.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya