Sprouted whole moong usal

Ingredients

• 1/2 cup moong beans, sprouted
• 1 small onion, chopped fine
• 1 tomato, chopped fine
• 2-4 garlic cloves
• 1 talespoon grated coconut (optional)
• 1 small potato, chopped into cubes (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 green chili, chopped fine
• 1 teaspoon garam masala
• Cilantro for garnish

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Preparation

• Grind the onion, coconut (if using), tomato and garlic cloves. Heat a tablespoon of oil in the small, 3 liter pressure cooker.
• Alternatively, use a pan with a tight fitting lid. Add the mustard seeds and lower the heat when they start popping.
• Add the cumin seeds, green chilli, turmeric powder and garam masala. Let it cook for 30 secondes before adding the onion-tomato paste.
• Cook till the raw smell of onions turns fragrant and the watery paste turns thick. This should take about 10 min on medium flame.
• Add the sprouted moong beans, adjust the water and put the cooker lid on. Turn off the heat after one whistle.
• If using a pan, add the tight fitting lid and cook for about 20 minutes or till the beans are cooked through but not mushy. Transfer to a serving bowl and garnish with chopped cilantro.
• The usal can be eaten as a side with dal and rotis or as a main dish with rotis. If using, add the cubed potato before adding the onion-tomato paste. Coat it with the spices and cook for a few minutes.