Sprouted Moong Curry

From Saroj's Cookbook - Karnataka Recipes

Ingredients:
1 cup sprouted moong
1 green chilli
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

Make paste of:
1/2 fresh coconut (1 cup grated)
1″ piece ginger

Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds

Method:


1) Add water to sprouts till covered. Add salt and whole green chilli. Boil and simmer covered till sprouts are tender.
2) Heat oil in a heavy pan, add cumin and mustard seeds. Allow to splutter, add curryleaves and asafoetida.
3) Stir, add paste, stir, add tamarind water, bring to a boil.
4) Add sprouts, and some of its drained water.
5) Simmer for 3-4 minutes. Serve hot with rice or roti.