Ingredients

• 100 g - green lentils, soaked for 6 hours
• 2 cups - water
• 1/2 meter muslin cloth
• For the coconut paste:
• 75 g - grated coconut
• 1 tsp - dry roasted coriander seeds
• 4 - dried red chillies
• 1/4 tsp - turmeric powder
• 1 tsp - tamarind paste
• 2 tbsp - water
• For seasoning: 2 tsp - oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1/2 tsp - fenugreek seeds
• 6 strands - curry leaves

How to Make Mangalorean Sprouted Moong Curry

• Drain water from soaked green lentils thoroughly, pack it loosely in a clean cloth.
• Set aside in a bowl for 2 days to allow lentils to sprout.
• Sprinkle water occasionally.
• For the coconut paste:
• Make a thick paste of the ingredients with 2 tbsps water.
• Wash sprouted lentils carefully, pour enough water to cover the sprouts, add green chilli and pressure cook till 1 whistle on high heat.
• Allow the pressure cooker to cool naturally.
• Grind all the ingredients under "for coconut paste" and mix well with the cooked lentils.
• Cover and cook on a low heat for 10 minutes until gravy slightly thickens.
• For seasoning:
• Heat oil, add mustard seeds and when they splutter, add jeera, fenugreek and curry leaves and saute for 2 minutes.
• Pour the seasoning over curry and mix well.
• Recipe Courtesy: Niya's World