Ingredients

​

* Mung (Whole green gram) - 200 gm
* Asafetida- 1 pinch
* Turmeric- 1/2 tsp
* Green chillies- 5
* Ginger- ½ inch piece
* Garlic- 3 flakes
* Groundnut oil - 2 tbsp
* Salt to taste
* Water -150 ml

​

Method :

​

Soak mung for 6 hours. Drain. Tie mung firmly in muslin cloth and keep it overnight to sprout. Grind green chillies, ginger, garlic and salt to a paste.

Heat oil in a cooker and season with asafetida. Add sprouted mung, turmeric, masala paste and water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Open cooker immediately after releasing steam. Serve hot with fresh lime.