Moong Bean Sprouts Curry

Difficulty Level 3 (Griding required, preparation time required)


1 cup sprouted moong beans

1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract

For paste:
1/2 fresh coconut (1 cup grated)
1″ piece ginger
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds (optional)
1/2 tsp. cumin seeds

1. Cover the sprouts with water and add some salt.
2. Boil until the sprouts are tender.
3. Roast the coconut until golden and then grind into a smooth paste with ginger adding water as needed. 
4. Dry roast the coriander seeds, red chilies, methi seeds and cumin seeds, add to the already ground coconut paste and grind again.
5. Heat oil, add cumin and mustard seeds and once they splutter, add curry leaves and asafoetida.
6. Stir, add the paste and stir
7. Add tamarind water and bring to a boil.
8. Add sprouts, and simmer for 3-4 minutes. Serve hot with rice or chapati.