Green Gram 1 cup
Green Chiles 2
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Salt to taste
Mustard Seeds 3/4 tsp
Cumin Seeds 1/2 tsp
Whole Red Chillies 2
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Wash and soak green gram in 4 cups of water overnight.
Drain the water and tie in a moist cloth ( or spread, cover with kitchen napkin) and leave for 2 days or until they sprout.
Make sure the cloth is always moist.
Soak tamarind in 1/2 cup of water for 10-15 minutes and extract all the juice.
Remove stems, wash and finely chop green chillies.
Heat oil in a pan, add all talimpu ingredients in order along with chopped green chillies.
When mustard seeds start to splutter, add tamarind extract, turmeric powder and salt.
When the water bubbles, add spouted green gram.
Mix thoroughly and serve hot.
Notes: Don’t overcook the sprouts. Leave a little crunch to them.