Ingredients:
1 2/3 cups (250 g) 9 oz Whole green gram (moong dal), soaked for 8 hours
1 tsp (5 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/4 tsp Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1/4 tsp (1 1/2 g) Soda bicarbonate
Salt to taste
1/2 tsp (1 1/2 g) Sugar
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Method :
1. Drain the green gram and tie in a muslin cloth. Keep the cloth inside a vessel in a cool place and cover it tightly. Keep aside for 24 hours to allow the green gram to sprout.
2. Heat the oil in a pan; add mustard seeds. Once they crackle, add asafoetida and sprouted green gram.
3. Add water, soda bicarbonate, salt, sugar, and the spices. Mix well. Cook covered for 10 minutes or until tender.
4. Serve hot with any curry.
1 2/3 cups (250 g) 9 oz Whole green gram (moong dal), soaked for 8 hours
1 tsp (5 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/4 tsp Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1/4 tsp (1 1/2 g) Soda bicarbonate
Salt to taste
1/2 tsp (1 1/2 g) Sugar
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Method :
1. Drain the green gram and tie in a muslin cloth. Keep the cloth inside a vessel in a cool place and cover it tightly. Keep aside for 24 hours to allow the green gram to sprout.
2. Heat the oil in a pan; add mustard seeds. Once they crackle, add asafoetida and sprouted green gram.
3. Add water, soda bicarbonate, salt, sugar, and the spices. Mix well. Cook covered for 10 minutes or until tender.
4. Serve hot with any curry.
