|1 cup Moth Beans||1 tsp Mustard Seeds||Oil|
|1 small Onion||2 tsp Jeera||Salt|
|1 pinch Hing|
|5-7 Curry Leaves|
|1 tsp Goda Masala|
|2 Green Chillies|
|1 clove Garlic|
|1 tbsp Tamarind Paste|
|1 tbsp Jaggery|
Soak the moth beans over night.
Wash and rinse out the water and loosely tie the beans in a muslin cloth and set in a cool dark place for 2-3 days to sprout.
Finely chop the onion and garlic and green chillies.
In a skillet take 2 tsp of oil and let the mustard seeds splutter.
Add jeera, hing, curry leaves, green chilli, onion and garlic and saute until golden brown.
Add the turmeric, goda masala and some salt.
Make a concentrated extract of tamarind in a cup of water.
Add the tamarind water and 1 tsp of jaggery to the onions.
Alternatively, we can also use ready-made Tamarind Date Chutney to the onions. (About 1-2 tbsp)
Add the sprouts and about 3 cups of water.
Bring to a boil and keep it on simmer covered for about 20 minutes until the sprouts are cooked and tender.
Season with fresh Dhania and serve.
The same recipe can be used on Moong Sprouts too.