Molake Hesaru Kalina Bassaru
|Sprouted moong ki hari dal||1 Cup (16 tbs) (soak it one day and drain the water.take a muslin cloth and put the drained moong ki hari dal and cover the moong ki hari dal with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse)|
|Oil||2 Teaspoon (For seasoning)|
|Mustard seeds||1 Teaspoon (For seasoning)|
|Coconut||2 Tablespoon (For Grinding)|
|Onion||1 (For Grinding)|
|Tomato||1 (For Grinding)|
|Ginger||1 Inch (For Grinding)|
|Coriander stalk||1⁄2 (For Grinding)|
|Boiled sprouted moong ki hari dal||1 Tablespoon (For Grinding)|
|Sambar powder||1 Teaspoon (For Grinding)|
|Tamarind pulp||1 Teaspoon (small pices, as per taste - For Grinding)|
|Water||2 Tablespoon (1/2 small glass - For Grinding)|
In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec.
Then add Grinded Masala,Salt,Water and allow to cook.
When bubbles starts ro come taste it.
Transfer to a Serving Bowl and Garnish with finely chopped coriander.
Ready to eat with Ragi ball(Ragi mudde),rice.