Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
1½ cup Moong (Whole Green Gram)
5 Cloves Garlic Finely Chopped
¾ tbsp Green Chilli Paste
½ Juice of Lime
3 tbsp Oil
1 Dry Red Chilli
¾ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
½ tsp Jaggery
Salt to taste
Wash and soak the moong overnight with 5 cups of warm water. On the next day wash and drain.
Wrap the moong in a large damp cloth, place them in a pan with a lid on in a warm and humid place for a day or two until you can see the moong have sprouted.
Heat oil on medium heat by adding the dry red chilli; once hot, add cumin seeds until it crackles, then add the asafoetida and garlic.
Sauté for 30 seconds, then add the moong, green chilli paste, turmeric powder, jaggery and salt. Add ¼ cup of water, mix well, cook on low heat with the lid on, stirring occasionally.
See that it does not sit at the bottom, add a tablespoon or two of water but keep the moong dry.
Once nearly cooked, add the lime juice and simmer for 2-3 minutes with the lid on, stirring occasionally.