Moong Sprout Curry

Ingredients

Quantity	Measure	Ingredients	Description
1	Teacup	Moong Sprouts	Sprout overlight
`	Little	Salt	Add
1	Tablespoon	Cooking Oil
1/4	Teaspoon	Jeera (Cumin Seeds)
1/4	Teaspoon	Mustard Seed (Sarson)
3-4	Pinch	Asafetida (Hing)
1	Stalks	Curry Leaves (Kadi patta)
1	Medium	Chillies Green	slit
1	Tablespoon	Tamarind Pulp
	As Required	Salt	to taste
1	Tablespoon	Coriander Leaves (Kothmeer)	finely chopped
1	Teacup	Coconut - Grated /Desiccated	Grind into a paste
1	Inch	Ginger (Adhrak)	Grind into a paste
1	Teaspoon	Coriander(Dhania)	Roast first and Grind into a paste
3	Whole	Chillies Red Dry	Roast first and Grind into a paste
1/2	Teaspoon	Methi - (Fenugreek)	Roast first and Grind into a paste
1/2	Teaspoon	Jeera (Cumin Seeds)	Roast first and Grind into a paste

Method

       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 coconut paste and slit green chillies, stir, add tamarind pulp, , 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.

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

How to make Sprouted Moong

    Ingredients:
    1 cup moong
    clean muslin cloth

       1. Wash and soak lentil or mixture of one or more, as desired in plenty of water for 8-10 hours.
       2. Wash and drain. Tie in the muslin cloth loosely.
       3. Twist corners together and place in a covered vessel for 15-18 hours.
       4. Sprinkle water over it from time to time to keep the cloth moist.
       5. When the sprout begin to peep through the muslin, empty into the vessel.
       6. To grow them very long, sprinkle some water.
       7. Wash cloth and cover them keeping it moist.
       8. Cover cloth with a lid. Keep aside for 5-6 hours.
       9. Wash, drain and use as required.

    Refrigerate after sprouting, to keep them fresh.

    Makes: 2 cups approx.
    Shelflife: 2 days refrigerated