Mooga Ambat (Sprouted Indian Green Gram Curry)

This is from the Weekend magazine.

• Ready In: 48 hrs 30 mins
• Serves: 2

Ingredients

• 3⁄4 cup  whole green lentil (whole green moong)
• 1 1⁄2 cups coconut, freshly grated or desiccated
• 1 -2  dried red chili
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon fenugreek seeds
• 1  teaspoon tamarind pulp, soaked in
• 2  tablespoons water
• 1  tablespoon  oil

• Seasoning

• 1  tablespoon  oil
• 1  teaspoon mustard seeds
• 5 -6  fresh curry leaves
• 1  whole red chilies or 1  onion, finely chopped and lightly fried (optional)

Directions

1. Wash, soak and sprout the green lentils atleast 2 days ahead.
2. Boil the lentils in just enough water with salt till cooked but still firm and crunchy.
3. Set aside.
4. Heat oil on low flame in a frying pan.
5. Fry the fenugreek seeds in it for just a minute till light brown.
6. Stir in the whole red chilli.
7. Remove from flame.
8. Pour it over the grated coconut.
9. Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste.
10. Combine the ground spice paste, boiled lentils, salt and a little water.
11. Bring to a boil and keep aside.
12. To season, heat the oil on low flame in a pan.
13. Add the mustard seeds and allow to splutter.
14. Once they stop spluttering, add the curry leaves and dry red chilli.
15. Pour the seasoning over the curry.
16. Alternately, season this curry with onion (finely chopped and lightly fried).
17. Serve hot with plain boiled rice.