3 cups of Sprouted Moong Lentils 1/2 cup of Toor Lentils 2 Potatoes 1 Carrot 2 Onions (thinly sliced) 2 Tomatoes 1/2 cup of Coconut (grated) 3 Curry Leaves (Karhi Patta) A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) 1 tsp. of Ginger Paste (Pisi Adrak) 1 tsp. of Garlic Paste (Pisa Lasan) 1 tsp. of Turmeric Powder (Haldi) 1 tsp. of Red Chilli Powder 1 tsp. of Mustard Seeds 1 tsp. of Cumin Seeds (Zeera) Salt (to taste) 2 tsp. of Ghee or Cooking Oil 1) Boil the toor lentils, potato and carrot in a pressure cooker. Smash the toor lentils well. Cut the potato and carrot into big pieces and set aside. Grind the grated coconut and coriander leaves coarsely and set aside. 2) In a pot or kadai, put 2 tbsp. of ghee or cooking oil and add mustard seeds, cumin seeds and curry leaves. Fry for a minute. 3) Add the onion and fry until it is golden brown. Then add in the ginger paste and garlic paste and fry for 1 minute. Add tomatoes and fry until the oil separates. Add sprouted pulses and fry for 10 minutes along with the coconut and coriander paste. Add the turmeric powder, red chilli powder and tamarind paste, stir for 5 minutes. Now add the smashed toor lentils, potatoes and carrot to this and let it boil for another 8- 10 minutes. Add salt and water as per your requirements. 4) Garnish with the chopped cilantro/coriander leaves, grated coconut and the add ghee or oil.

Serving Suggestions: Serve Hot with Chilli Lime Pickle, Plain Rice or Chapati Roti, Yield: 4 Servings Preparation Time: 30 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Bean Recipe Ethnic Group: Pakistani

Recipe Requested by, Mirnah

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