Ingredients
1 cup sprouted mung beans
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 green chilies, slit
1 medium onion, chopped
1 medium tomato, chopped
1 tablespoon tamarind pulp
1 teaspoon jaggery or brown sugar
Salt to taste
Method
Heat coconut oil in a pan over medium heat.
Add mustard seeds and cumin seeds, cooking until they start to pop.
Stir in the green chilies and chopped onion. Cook until the onion turns golden.
Mix in the chopped tomato, tamarind pulp, jaggery, and salt. Let it cook for a few minutes.
Finally, add the sprouted mung beans and mix everything well. Cook for 5-7 minutes, allowing the flavors to blend.
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