2 Kokum (Malabar Tamarind) – you can alternatively use freshly squeezed lemon juice 1 tsp.
1/2 teaspoon Jaggery powder or brown sugar
2 teaspoon Groundnut powder (optional)
2 cups Water , or as required
Salt , to taste
Coriander (Dhania) Leaves , Chopped, for garnishing
Tip
Goes very well with Steamed rice or Indian breads like chapatis or naans.
Instructions
Heat the oil in a heavy pan. Add the mustard seeds and the cumin seeds and once they crackle add the onion, garlic, asafoetida and saute it for 1-2 minutes till the onions turn translucent.
Add the turmeric powder, dehydrated sprouts and sauté it for about a minute.
Next add the masala, chilli powder and mix well. Add water and then add the kokum, jaggery, salt, peanut powder and stir well to combine.
Cover it with the lid and cook for 5 – 10 mins till the sprouts are well cooked. Adjust the consistency of water if required.
Once the Sprouted Dal is done, garnish with fresh coriander leaves and serve hot.
