Ingredients:

• 1 cup – pigeon peas
• 1/4 cup – mung Bean sprouts
• 2 – Tomatoes
• 3 – Green chillies
• 1 tsp – dry Coconut powder
• A small piece – of Ginger
• A few – Curry leaves
• A few Coriander leaves
• 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Cumin seeds
• A pinch – Asafoetida
• A pinch -turmeric
• Salt to taste.

Method:

1. Pressure cook pigeon peas until cooked.
2. Meanwhile, grind ginger, green chillies and coconut powder into a fine paste.
3. Heat oil in a pan and add mustard seeds.
4. When they splutter, add cumin seeds, ginger paste, tomatoes, curry leaves, asafoetida and turmeric and saute well for some time.
5. Then add chopped bean sprouts and pour some water and allow the sprouts to cook for some time and become soft.
6. Later add cooked daal and mix well, add salt as required.
7. Keep it on a low flame, mix well and remove from fire.
8. Finally add chopped coriander and mix well.
9. Recipe courtesy: Trendy Relish