Moogachi UsaL

हिरवे मूग or green pulses sprout very easily. The sprouted moog are healthier and also very easy to digest.If soaked for 3-4 hours and drained and kept covered overnight in a warm place, get sprouted easily next morning. Otherwise you can just dry roast moog in a kadhai and cook them directly.

Ingredients
1cup whole moog(green pulses)
1 tsp kala masala(optional)
salt and jaggery to taste

To be ground
3-4garlic cloves
2tsp grated coconut
2 green chili
1 tsp cumin seeds
2 tsp chopped coriander leaves

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
3-4 curry leaves
1/2 tsp turmeric powder

Method

• Either pressure cook the sprouts with very little/ no water ( Sprouts should be moist and not dry)or you can directly cook in the kadhai after tempering ( takes more time than the pressure cooked method)
• Grind the masala ingredients in a grinder.
• Heat the oil in the kadhai and add tempering ingredients. Add pre-cooked sprouts and stir well. If adding raw sprouts then cook with lid (with water) on the kadhai.
• Add ground masala and mix well. Add kaLa masala (optional)
• Add salt and  jaggery.
• Serve with chapati.