Sprouted Moong Dal Curry
|Sprouted whole green moong dal||2 Cup (32 tbs)|
|Garam masala/Kala masala||1 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Asafoetida||1 Pinch (hing)|
|Curry leaves||6 (kadi patta)|
|Dried red chilies||4|
|Toasted unsalted cashew pieces||1⁄4 Cup (4 tbs)|
|Coconut milk||6 Ounce|
|Lemon||1⁄2 , juiced|
|Vegetable oil/Canola oil||2 Tablespoon|
In a large soup or stock pot on medium high heat, add the sprouted dal and enough water to cover (around 4-5 cups) and bring to a boil. Cover and reduce the heat to a gentle simmer, cook for 30 minutes. The dal should be tender but not mushy. Add the red chili powder, turmeric, garam masala, salt and pepper. Stir to combine and add the coconut milk, cashews and lemon juice. Simmer for another 5-6 minutes, then taste to adjust any seasonings.
In a small wok or sauce pan, add the oil until just smoking. Carefully add the mustard seeds as they have a tendency to splatter. Turn off the heat, and quickly add the cumin seeds, asafetida powder, curry leaves and dried red chilies. Pour this entire mixture on top of the sprouted moong dal curry and serve with fresh chapathis and fragrant Basmati rice.