Ingredients:

• Whole moong dal- 3/4 cup
• Tomatoes – 2, medium chopped
• Onion – 1, medium chopped fine
• Carrot, grated- 1/2 cup
• Curd – 3/4 cup
• Mustard seeds- 1 tsp
• Cumin seeds – 1 tsp
• Green chillies – 2 small
• Jalapeno – 3-4
• Oil – 1.5 tbsp
• Turmeric- 1/4 tsp
• safoetida a pinch

Method:

1. Soak moong dal overnight in about 4 cups water.
2. Drain the next day. Reserve the water.
3. Wrap the dal in a fine-weaved cheese cloth and sprinkle water on it. Keep aside for about 24 hours.
4. By the next day, they would start sprouting.
5. Cook the dal with the reserved water, salt and 1/4 tsp turmeric powder.
6. Cook until tender.
7. Whip curd and add chopped tomatoes, onions and grated carrot.
8. In a saucepan, heat oil and splutter mustard seeds.
9. Add cumin and asafoetida and chopped green chillies.
10. Pour this seasoning into the curd.
11. Add cooked moong dal, salt and garnish with finely chopped cilantro leaves.
12. Serve as a part of a meal.

Recipe courtesy of Majali