Moong Curry

Ingredients
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Moong beans 1 cup(Sprouted)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1/2 tbsp
Peppercorns 6 seeds
Turmeric powder 1/4 tbsp
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
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Heat 1 tbsp Oil in a pan.
Add mustard seeds,coriander seeds,dry red chiilis,cumin seeds,Fenugreek seeds,pepper corns, asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pressure cooker, add in the Sprouted Moong, blended mixture, tomatoe and salt. Mix well.
Close Cooker and allow it to Whistle one time.
Carefully release the pressure from pressure cooker after 5 minutes by running cold water over the lid(in sink) to avoid over cooking.


For Tempering
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1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
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In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Moong curry and mix well.
Serve hot with Rice or Chapatis.