Sprouted mung curry

Ingredients:

1 cup whole moong (raw) to make 4 cups of sprouts
1 tbsp oil
half tsp rai
half tsp methi
20 pepper corns
2 tbsp coriander seeds
half tsp of turmeric
5 red chillies
1 cup of coconut
a pinch of asafoetida
one onion
two tomatoes
two and a half cups of water
few sprig of curry leaves
salt to taste
coriander leaves
lime juice

Method:

Heat 1 tsp of oil. Add mustard seeds. Let it splutter. Add fenugreek seeds. Add whole black peppercorns, coriander seeds. Then add red chillies. Roast. Then grind the masala (fresh masala enhances taste). Roast till nice aroma comes and black pepper changes its colour (becomes darker). Stir constantly. Then add shredded fresh coconut in the last. Stir nicely. When conconut looks dried up, switch off the stove. Grind it. Heat oil. Add hing, haldi, onions. Fry onions till golder brown. Add these onions to masala mixture. Then add little water. Grind to smooth paste. In a pressure cooker add sprouted moong, masala paste, water, little salt. Add curry leaves, chopped tomatoes (tomatoes should be cut into big cubes). Mix properly. Pressure cook for one whistle. Add lemon juice and coriander leaves for garnishing.

Gobhi Paratha

Ingredients:
1/4th cup grated cabbage
2 cups of wheat flour
a pinch of turmeric
1 small tsp of coriander seeds plus half tsp of jeera plus two peppercorns freshly roasted and powdered
3/4th tsp of salt
Water

Method:
Mix all the above ingredients except water. Add little water and mix well for two minutes nicely. Then again add little water. Mix very well. Slow mixing is an important step because cabbage leaves out water. Do not add more water to this dish.
Consistency: Dough should be soft enough to make balls conveniently.
Heat the griddle. Roast well on both sides. Apply ghee.