Sprouted Whole Green Moong Dal

Ingredients (in order of appearance):
Whole green moong dal - 2 cups
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 stalk
Garlic, crushed - 3 cloves
Ginger, grated or chopped fine - 2" piece
Green chillies, slit lengthwise - 3-4
Onion, chopped coarse - 1 medium (optional)
Potato, cut into big pieces - 2 large
Tomato, quartered - 4 small
Garam masala - 1-2 tsp
Coconut, grated - 2 tbsp
Salt - to taste
Oil - 2 tbsp

Cooking time (does not include sprouting time): 20-30 min
Servings: 4-6

Method:
How to get sprouted moong:
Wash the moong dal and soak in water overnight in a warm place (I leave it in the oven). The next day, drain the water and pour the moong into a colander lined with paper towels and once again leave in a warm place for 1-2 days, sprinkling water generously on them once a day (the sprouts will already have started to appear at the end of soaking, but the longer you leave it out, the longer they will get)

Pressure cook the dal in 2-2.5 times the amount of water (2 cups of raw dal will sprout into about 3-3.5 cups. Measure each cup out into the cooker container, and add 2-2.5 cups of water for each cup).

In a wok, heat the oil and add the cumin and mustard seeds. When they start to sputter, add the curry leaves, garlic, green chillies and ginger and stir fry for a minute. Mix in the onions and potato pieces and fry until the onions are translucent. Now add the tomato pieces and fry for a couple of minutes, adding a little water if necessary. When you get a thick paste that is mixed well with the oil, add the garam masala and mix well. After a few minutes, add the dal and lower the heat to medium. Let it cook for 10 minutes, and add the coconut, stir well. Cook for 10 more minutes or until the potatoes are cooked through.

Garnish with coriander leaves and lemon juice if desired. Enjoy with rice or chapatis!

Author: Shrinkingsodacan