Ugaadelaa Mug (Sprouted mung beans)

1 cup aakhaa mug-ni daal (whole mung beans)

6 tablespoon tel (oil)

5 cloves lasan (garlic), coarsely chopped

1 teaspoon rai (mustard seeds)

1 teaspoon jiru (cumin seeds)

¼ teaspoon hing (asafetida)

¼ teaspoon hardar (turmeric)

1 teaspoon dhaanaa jiru (powdered coriander & cumin seeds)

1 teaspoon mithu (salt)

1 cup pani (water)

1 teaspoon saaker (sugar)

½ tablespoon limbu (lemon juice)

1. Soak the mung beans overnight.

2. In the morning, drain & rinse in fresh water.

3. Leave the beans in a colander covered with a wet napkin for the day. Make sure that the napkin remains moist by occasionally spraying it with water. For longer sprouts, you’ll have to wait longer.

4. Heat oil in a non-stick pan, adding garlic, mustard seeds, cumin seeds & asafetida. Wait for the seeds to start popping.

5. Add the mung beans, turmeric, coriander-cumin, salt & water.

6. Stir fry, remove from heat and mix in lemon juice and sugar.