|Sprouted moong||1 Cup (16 tbs) (green beans)|
|Matki sprouts||1 Cup (16 tbs) (moth beans)|
|Mustard seeds||1⁄2 Teaspoon|
|Onions||2 Large, finely chopped|
|Green chillies||2 , slit|
|Garlic paste||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Red chilli powder||1 1⁄2 Teaspoon|
|Coriander powder||1⁄2 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Cilantro||1 Tablespoon (For garnish)|
|Farsan||1⁄2 Cup (8 tbs) (Namkeen - Available in Indian grocery stores)|
1. Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside.Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions. Sauté for a minute and add green chillies.
2. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts. Add salt to taste and three cups of water. Bring to a boil.
3. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
4. To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon wedges and pav.