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