Sprouted Moong Dal (Sprouted Lentil Curry)

Ingredients

• 3 small onions (chopped)
• 4 small tomatoes (chopped)
• 2 garlic cloves (minced)
• 1.5 cups whole moong lentils Sprouted
• Cilantro to top

Spices

• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp curry powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp salt
• pinch of hing (like 1/16 tsp)
• 1/2 tsp mango powder (optional)
• 2 tsp fenugreek leaves (methi)

Steps

1. heat up a pot and dry roast mustard and cumin seeds until they start to pop and brown
2. add onions and minced garlic and water saute for 5 or 6 minutes they'll brown well
3. add tomatoes and spices (except fenugreek) and mix thoroughly and lower flame to a slow flame
4. cook down for 5 or 6 minutes adding a little water as needed (press tomatoes to break them down a bit)
5. add sprouted lentils and fenugreek leaves (break a little with your fingers)
6. mix together and cook for 1 or 2 minutes
7. add a little water and mix to get the right consistency (see video)
8. cover and cook for 10 minutes on a slow flame (it should simmer)
9. top with cilantro 

enjoy

To make sprouted lentils

1. soak for 4 to 8 hours (over night) in water
2. drain water, and every 4 to 8 hours wash the lentils again
3. after a few days the roots will start.  It is complete when it appears as if most of the lentils have roots coming out (about 1/2 inch)