Serving: 4 |Type: Veg-Gravy

Ingredients:

Method:

Sprouted The Gram:

1. Soak the whole green gram(Pasi payaru or Whole mung) for 12 to 15 hours.
2. Drain the water and keep it in the hot pack and cover with lid.
3. If you don’t have hot pack you can use any plastic container.
4. Keep it 12 hours for sprout.
5. Now ready to use it.

Method:

For Dhal:

1. Take the pressure cooker cook the dhal for 1 whistle then turn off the stove.
2. Take the pan heat with oil add mustard seeds, cumin, ginger garlic paste ,  red chili, turmeric and salt sauté for few seconds.
3. Then add green onion, green chili and green tomato sauté for 2 to 3 minutes.
4. Now add spinach, coriander leaves and methi fry for few seconds.
5. Then add chili powder, garam masala and 1 to 2 cups of water mix it well.
6. Cook for 5 minutes, then cooked dhal.
7. Let it cook for 3 to 4 minutes then turn off the stove.
8. Garnish with coriander leaves and lime juice.
9. Serve hot with roti or rice.

Note:

1. If you cannot find green tomatoes you can use tomatillo (Spanish green tomato).
2. You can find tomatillo in all  American and Mexican groceries.