Moong Sprouts Usal Preparation:
1 Cup Moong sprouts, (washed & soaked overnight, drain & keep it for a day to take out sprouts, I have taken Dry green peas, Moth, Moong, Green Chana, Chavli all together 1 cup) so it becomes 2 Cups, put it in a pressure cooker & take out 2 whistles.
Recipe:
Take a pot or Kadhai, add 2 Teaspoon oil, make it hot, add a pinch of Asafoetida, Teaspoon Mustard seeds & Cumin seeds each, 1/2 Teaspoon Turmeric Power, 1 Teaspoon Red Chilli powder, 2 Teaspoon Kanda Masala (will share a recipe) available in supermarkets. One the tadka splutters, add Boiled Moong sprouts, 1 Tablespoon Jaggery, 1 Teaspoon Salt, 2 Teaspoon Tamarind paste.
Boil it for 5 mins. Take out in a serving, garish with Coriander & ready to eat
