Sprouted Mung

Mung (Whole green gram)   

-

200 gm

Asafetida   

-

1 pinch

Turmeric    

-

½ tsp

Green chillies   

-

5

Ginger  

-

½ inch piece

Garlic  

-

3 flakes

Groundnut oil    

-

2 tbsp

Salt

-

to taste

-

150 ml

Method of Preparation:

Soak mung for 6 hours. Drain. Tie mung firmly in muslin cloth and keep it overnight to sprout.

Grind green chillies, ginger, garlic and salt to a paste.

Heat oil in a cooker and season with asafetida. Add sprouted mung, turmeric, masala paste and water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Open cooker immediately after releasing steam. Serve hot with fresh lime.