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.