Serves - 2
Spice level - 3/5
Source - Adapted from India's Vegetarian Cooking by Monisha Bharadwaj
What you would need -
Whole moong dal - 1/2 cup
Onion - 1/2 cup (finely chopped)
Green chillies - 1 large, slit into halves
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Curry leaves - 5
Asafoetida /Hing - a pinch
Salt to taste
Oil - 1tbsp
For garnishing -
Dessicated coconut - 1tbsp
Coriander leaves - finely chopped for garnishing
Lemon juice - 1 tsp
Soak the whole moong dal overnight in cold water. In the morning, drain the excess water and keep it aside to sprout. Next day, just before cooking, wash them in cold water and keep aside.
Heat oil in a pan, add mustard seeds and when they start bouncing around, add cumin seeds, curry leaves, green chillies and hing. Next, add onions and salt and fry till the onions are translucent.
Add the sprouted beans along with turmeric and 1 & 1/2 cup of water. Mix well, cover the pan and let it cook on slow heat for about 15 - 20 mins or till the sprouts are cooked properly.
Garnish with finely chopped coriander and coconut. Sprinkle some lemon juice and serve hot with rotis.