Whole Green Lentils 1 1/2 cups
Green Chiles 3
Garlic 2 cloves
Red Chile Powder 1/2 tsp
Coriander Powder 1/2 tsp
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Broken Dried Red Chiles 2
Curry Leaves 4
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Remove stems, wash and slit the green chiles.
Wash and chop tomatoes.
Peel and mash the garlic.
Wash and soak whole green lentils in water overnight.
Refresh the soaked lentils in water and tie them in a muslin cloth.
Sprinkle water every few hours to make sure the cloth is damp.
After a day, once the lentils sprout a little, pressure cook them in 4 cups of water.
Heat a pan on medium heat, add the cooked lentils, green chiles, tomatoes, red chile powder, coriander powder, turmeric powder and salt.
Mash the cooked lentils lightly and bring it to a bubble.
Add more water if required to get the desired consistency.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, remove from heat and add to above dal.
Serve hot with rice or roti.
Notes: Make sure sprouts are not overcooked.