Ingredients:

• 1 cup – sprouted moong
• 1 Green chilli
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 3-4 pinches Asafoetida
• 1/2 tsp – mustard & cumin seeds, mixed
• 2 tbsp – oil
• salt to taste
• 1/2 cup – Tamarind water extract
• Make paste of:
• 1/2 fresh Coconut (1 cup grated)
• 1 piece Ginger
• Roasted together for paste:
• 1 tsp – Coriander seeds
• 3 dry whole Red Chillies
• 1/2 tsp – Methi (fenugreek) seeds
• 1/2 tsp – Cumin seeds

Method:

1. Add water to sprouts till covered. Add salt and whole green chilli.
2. Boil and simmer covered till sprouts are tender.
3. Heat oil in a heavy pan, add cumin and mustard seeds.
4. Allow to splutter, add curry leaves and asafoetida.
5. Stir, add paste, stir, add tamarind water, bring to a boil.
6. Add sprouts, and some of its drained water.
7. Simmer for 3-4 minutes. Serve hot with rice or roti.

Recipe courtesy of Saroj Kering