How to Sprout Whole Green Moong?

Ingredients:

1. Whole Green Moong - 1 1/2 cups

Method:

1. Wash and soak the moong overnight (about 7-8 hours) in about 3 cups of water.
2. Drain the water completely.
3. Tie the moong in a muslin cloth/clean towel.
4. Place the cloth in a container and close the lid.
5. Check in 24 hours to see if the moong has sprouted.
6. If you want longer sprouts, let it stay in the container for another 12 hours.
7. Remove the cloth and transfer the moong to a container
8. Can be kept refrigerated upto 3 days. 

Masoor-Moong Dal

Ingredients:

1. Masoor dal - 1/2 measure
2. Moong dal  - 1/2 measure
3. Onion - 1 (cut into tiny pieces)
4. Tomatoes - 2 medium size (cut into small pieces)
5. Ginger - 1 inch piece (shred it)
6. Garlic  - 2 (cut into tiny pieces)
7. Cumin seeds - 1tsp
8. Green chilies - 2-3 (cut into tiny pieces)
9. Turmeric powder - 1/2 tsp
10. Red chili powder - 2 tsp
11. Garam masala - a pinch
12. Salt - to taste
13. Coriander leaves- for garnish
14. Lemon juice - 2 tsp (optional)
15. Oil/ghee

Method:

1. Pressure cook the dal (mixed together) with about 11/2 - 2 cups of water for 3 whistles.
2. In a pan, heat oil or ghee or a combination of both and add the cumin seeds.
3. When they splutter, add ginger, garlic and green chilies and fry for a minute.
4. Add the onion and fry till they become transparent (add little salt to fasten this process).
5. To this add the tomatoes and let it turn soft and mushy. (the tomatoes must be fully mashed)
6. Add turmeric and red chili powder and fry for a minute.
7. Add the cooked dal and adjust the consistency by adding water if required.
8. Add salt to taste.
9. When the mixture comes to boil, add a pinch of garam masala.
10. Switch off the heat and garnish with coriander leaves.
11. Add the lemon juice (if using).
12. Serve hot with rice or chapati!