Ingredients:

• Moth beans (2 cups; sprouted)
• Onions (2 medium-sized; roughly chopped)
• Garlic (3 cloves; peeled)
• Ginger (1 inch; roughly sliced)
• Green Chilies (2; roughly chopped)
• Tomato (1 large; roughly chopped)
• Coconut (1/2 cup; grated)
• Cumin Seeds (1 teaspoon)
• Mustard Seeds (1 teaspoon)
• Curry Leaves (1 spring)
• Turmeric Powder (1/2 teaspoon)
• Chili Powder (1 teaspoon; adjust as per spiciness required)
• Coriander Powder (1 teaspoon)
• Goda Masala/Garam Masala (1 teaspoon)
• Salt (to taste)
• Jaggery (a small piece; optional)

To serve:

• Pav
• Mixture (Indian trail mix)
• Onion (chopped)
• Cilantro (chopped)
• Lemon Wedges

Directions:

In a pressure cooker, add the sprouted moth beans (to sprout the beans wash the beans a couple of times and then wrap them in a wet cheese towel, sprouting takes 2-3 days. If the cheesecloth dries out; soak it again), add a cup of water, turmeric powder (1/4 teaspoon) and salt to taste. Cook the beans on a low heat till one whistle, turn off the heat, and let the cooker depressurize.

Meanwhile, in a pan add some oil. Once hot, add the garlic, ginger, and green chilies and saute for 30 seconds.

Add the chopped onions and cook till they brown. Add the grated coconut and cook them till they are lightly toasted.

Add the chopped tomatoes and cook till they become mushy. Turn off the heat and let it cool.

Add the mixture into a blender with 1/4 cup of water and blend it to a fine paste.

In another deep pan, add 3-4 tablespoons of oil, once hot add the mustard seeds, cumin seeds, and the spring of curry leaves and let it splatter for 30 seconds.

Turn the heat down to low and the powdered spices (remaining turmeric, chili, coriander, and goda/garam masala) and let it cook for 15-20 seconds till the raw smell of the spices is gone.

Add the blended mixture into the pan and mix it all up. Cook on medium heat till the mixture changes color to become darker and starts to release oil.

Add the cooked moth bean, along with jaggery (if using) and salt, and give it all a stir. Add 4-5 cups of water to adjust consistency. Cook on medium heat for 10 minutes.

To serve, scoop some of the cooked beans, sprinkle raw chopped onions, cilantro, and some mixture along with lemon wedges and pav (best served toasted with butter) on the side.