**This recipe requires sprouted Mung/Moong beans.
If not available then it takes about 24 hours to sprout soaked Mung/Moong beans.
4 cups sprouted Mung/Moong beans.
OR 1 Cup raw green moong beans – soak overnight [makes 4 cups sprouted moong beans]
2 medium size onions – chopped [measures 2 cups]
1 medium large tomato – chopped [measures 1 1/2 cups]
3 large garlic cloves – minced [makes 1 Tablespoon]
3/4 inch cube of fresh ginger – minced [makes 1 Tablespoon]
1/4 teaspoon ground Turmeric
1/2 teaspoon red Chili powder
1/2 teaspoon Garam Masala
1 Tablespoon Salt or according to your taste.
1/3 cup vegetable oil
1/2 cup Cilantro – chopped
Heat oil in a pan over medium high heat for one minute or till hot.
Add half of the minced garlic to the pan. Save other half portion for a later use.
Add chopped onions to the pan, stir well.
Add minced ginger. Stir.
Continue to stir fry these ingredients for about 2 minutes.
Add turmeric, Stir.
Add tomato. Stir well. Cook for another minute.
Add saved half portion of minced garlic to the contents in the pan. Stir.
Cover the pan and continue to cook the ingredients for another 5 minutes.
Stir occasionally to prevent ingredients from sticking to the pan.
Add red chili powder.
Add garam masala, stir well.
Half minute later add sprouted Mung. Stir well.
Cover the pan. Continue to cook the ingredients for another 15 minutes. Stir occasionally.
Add salt. Stir well. Continue to heat the ingredients for another 1 minute.
Remove the cover and cook for 3 more minutes.
Garnish it with chopped cilantro.
Goes well with Chapati, Rice, Rice & Daal.