Sprouted dal fry (dry dish)

Ingredients:       
Sprouted dal - 1 cup (I used a mix of whole moth, whole green moong, and whole masoor)
For boiling the dal:
    Turmeric - 1/4 tsp
    Salt - 1/2 tsp
Seasoning ingredients:
    Oil - 2 tbsp
    Cumin seeds - 1/2 tsp
    Onions, chopped - 1/4 cup
    Green chilies, slit lengthwise - 1 large
    Dried red chilies - 2
    Ginger, chopped fine - 2 tbsp
    Salt - 1 tsp or to taste
For garnish:
    Coconut, shredded - 1 tbsp (optional) OR lemon juice - 2 tsp
    Coriander leaves, chopped fine - 1/4 cup

Method:
Mix 1/4 tsp turmeric powder and 1/2 tsp salt into XXX cups of water and bring to a boil. Add the sprouts and cook covered on a medium flame for 20 min (check at 15 min to make sure the lentils aren't overcooked -- they should have a slight crunch to them). Drain the lentils, throwing away the excess water.

Heat oil in a pan. When hot, add the cumin seeds and dried red chilies. When the seeds splutter, add the rest of the seasoning ingredients (except salt) and cook until the onions are translucent. Add the salt, mix well, and add the cooked lentils to this mixture. Toss to coat well, cook for a couple of minutes.

Garnish with coconut OR lemon juice (not both!) and coriander leaves. Serve with rice and a gravy dish or with chapatis.

Author: Shrinkingsodacan