Sprouted horse gram and cabbage stir-fry

Ingredients

• 1 cup sprouted kulthi
• 300 / cabbage 400gms
• 2 curry leaf sprigs
• 4-5 tablespoons of freshly grated coconut
• Half a Lemon / Lime
• A few sprigs of coriander leaves
• Pinch of Asafoetida

SEASONINGS:

• 2 tablespoons oil souoe
• 1 teaspoon mustard seeds
• 1 tbsp dal channa
• 1 tablespoon of Urad dal
• 4-5 green chillies
• A pinch of turmeric powder

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Preparation

• First cook kulthi germinated in pressure cookers to whistle, with 1 cup of water, time when it is cooking finely chop the cabbage.
• Take a wok oil, heat, once it is hot.
• Add all the ingredients in the seasoning, one by one, crackling mustard, the dals change color, add green chillies and turmeric oil colors.
• Then add the finely chopped cabbage and curry leaves and a pinch of Asafoetida.
  
• Stir well and close the lid and cook at the same time, when the stove cools drain water horse gram cooked, add it to the wok, stir again and let cook the cabbage well.
• Once the vegetables are well done, and the necessary amount of salt and allow the pan for a few minutes until all the water has evaporated.
• Then add the coriander / cilantro leaves washed and finely chopped and mixture of fresh coconut well and now it's ready to serve.

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