1 onion, chopped
1-2 tomatoes, chopped
1 inch ginger, grated
2-3 garlic pods, crushed
5 curry leaves
1-2 cups mung sprouts (will take two days to sprout)
2 teaspoon oil
1/4 teaspoon mustard seeds
1/16 tsp! asafoetida powder
1/2 teaspoon cumin seeds
1 teaspoon chili powder (paprika)
sugar, salt, lime juice
1/4 teaspoon turmeric powder
How to sprout:Soak mung in water overnight (or 8 hours). Drain them out in the morning. Cover with a damp cloth all day. Keep dampening the cloth whenever you remember. Check on them if the beans have started sprouting. Mine took an overnight soaking and then a day and half to sprout.
Recipe:If you can, please cook sprouts before hand (I use a pressure cooker to cook sprouts).
Pour 2 teaspoons oil in skillet/kadhaii/wok. When oil is hot, add mustard seeds.(Careful, they pop).
Add asafoetida powder, turmeric powder, curry leaves, cumin seeds. Add onion quickly before all those powders start burning. Fry till onion becomes transparent. Add ginger and garlic (you can also use ready made ginger garlic paste. I don't like the smell of store bought paste. add tomatoes. let them soften a bit. if you have cooked sprouts before, add them now. add chili powder (paprika), salt, sugar. A dash of lime juice tastes wonderful. Add chopped cilantro.
If you have not cooked sprouts beforehand, you will need to add 1-2 cups of water and the uncooked sprouts. Let the water boil well. Check on sprouts to see if they have cooked; then add salt, sugar, paprika, cilantro, lime juice.
Serve with bread, chapati, naan.