Ingredients

• 3/4 cup - Whole Moong
• 2 - Medium tomatoes chopped
• 1 - Medium onion chopped fine
• 1/2 cup - Grated carrot
• 3/4 cups - Plain Yogurt
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 2 - Small or medium green chillies
• 1.5 tbsp - Oil
• 1/4 tsp - Turmeric
• pinch of asafoetida

How to Make Sprouted Moong Bean Raita

• Soak moong beans overnight in about 4 cups of water. Drain this the next day but reserve the water (it's very nutritious).
• Wrap the beans in a fine-weave cheese cloth, sprinkle water on it and keep it aside for about 24 hours. The next day they should have sprouted.
• Cook the beans in (reserved) water with a little salt to taste and 1/4 tsp turmeric powder.
• Cook till tender, but take care not to overcook.
• Whip yogurt, add chopped tomatoes, onions and grated carrot.
• In a small saucepan, heat oil for about a minute on medium and add the mustard seeds.
• Cover immediately and reduce heat.
• When the mustard seeds begin to crackle, add cumin and asafoetida and chopped green chillies. The cumin will crackle a bit.
• Turn off heat. Pour this seasoning into the mixed yogurt/tomato.
• Add the cooked moong beans, salt to taste and garnish with finely chopped cilantro leaves.