Ingredients

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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

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Method :

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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 curryleaves 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.

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Making time: 30 minutes
Makes: 3 servings
Shelflife: Best fresh