Sprouted Pulses

Ingredients

• 4 tbsp Black Eyed Peas
• 4 tbsp Chana
• 4 tbsp Green Gram
• 4 tbsp Sunflower Oil
• 1 tsp Mustard Seeds
• 2 pinch Asafetida
• 1 tsp Split Urad Dal
• 1 tsp Chana Dal
• 1 inch Ginger
• 2 unit Green Chillies
• 1 tsp Turmeric
• 2 sprig Curry Leaves
• 2 tbsp Coconut (Shredded)
• 2 sprig Coriander Leaves
• 1 tbsp Lemon Juice

Instructions

1. 1Soak the black eyed peas, chana, and green gram in water overnight. The next day, drain the water and allow the pulses to sprout.
2. 2Heat sunflower oil in a pan over medium heat. Add mustard seeds, split urad dal, chana dal, asafetida, and curry leaves. Sauté until the mustard seeds crackle and the dals turn golden brown.
3. 3Add chopped ginger and green chillies to the pan. Stir in the sprouted pulses and sauté well over low flame. Sprinkle some water and cook until the pulses are tender.
4. 4Finally, add shredded coconut, coriander leaves, and lemon juice. Mix well and serve hot.