Sprouted Moong Dal

Introduction
All this while I was under the impression it was hard to make your own sprouts at home. I stand corrected. This recipe was mmm-mmm delicious, and most of the ingredients are optional!
Also check out this "ah-MAY-zeeng" video I found about sprouts. You won't need their specialized equipment, though!

Ingredients
Whole moong dal - 1 c
Potato, cut into big pieces - 1 large [optional]
Onions, sliced - 1 large [optional]
Green chillies, slit lengthwise or chopped fine - 2-3 [optional]
Tomato, quartered - 1 large [optional]
Ginger, grated or chopped - 1" piece [optional]
Curry leaves - 3-4 [optional]
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Pav Bhaji or garam masala [you can use red chilly powder instead] - 2 tsp
Coconut milk - 2 tbsp [optional]
Oil - 2-3 tbsp
Salt - to taste

Time: 12-15 hr prep, 15-20 mins cook.
Servings: 2-3

Method
To obtain sprouted moong:
Wash the dal and soak overnight in about 2 cups water. After the excess water has been drained, line any container with paper towels and add the dal to this. Cover with paper towels and sprinkle some water on top. Store this in a warm place for a few hours (I used the oven), sprinkling more water if required. The sprouts should be about 1/2" when ready. Bring 2 cups of water to a boil in a pot, and add half the onions, the potato pieces and the sprouts. When the potato pieces are cooked, remove from flame.

Heat the oil in a wok and add cumin and mustard seeds, ginger and curry leaves. Sputter for a few seconds and stir in the green chillies and onions. Fry until the onions are golden brown, and add the tomato pieces. When the oil starts to separate around the edges, add the pav bhaji/garam masala or red chilly powder and salt to taste, and some extra oil if necessary. Fry this for two minutes and stir in the coconut milk. When it starts to boil, add the dal and mix well for a few minutes. Decorate with coriander leaves and serve hot with bread or rice.

Source: Traditional
Author: Sundar