Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 0.5 | Kilogram | Chana Sprouts | Or any other cereals |
| 1 | Pinch | Turmeric/Haldi | piece for grinding. |
| A | Little | Tamarind | for grinding |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | for grinding |
| 4 | Nos. | Chillies Red Dry | for grinding |
| 1 | Nos. | Onion | for grinding |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | for seasoning |
| 0.5 | Nos. | Coconut (Narial) | for garnishing |
Method
Take required quantity of grams, wash and soak in water for one day. The next day, tie them in a piece of cloth and hang for two days more. Daily sprinkle water over the bundle and keep it wet. The grams will begin to sprout then cook as follows. Moong and chowli beans can be cooked similarly.
Put the tamarind in a little bit of water, and keep it in a small container. It will eventually become soft, and you can then squeeze the tamarind, and take out the juice.
In the meantime, grind the masala with the ingredients kept for grinding. When the masala is ready, take it out and keep aside. Wash the mixer with a little water, and keep aside.
Heat the cooking oil and temper mustard seeds. Fry the masala, and add the sprouts. Garnish with the scraped coconut flakes of thecocunt that was readied earlier.
Scrape the coconut and keep the flakes aside for garnishing.
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