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Sprouted bean curry, dry or with gravy

Any kind of lentil can be sprouted. Wash them well, drain water, repeat it a couple times. Then add water to the pot of lentil and soak them overnight.

Next morning, drain the water. Cover lentil with a wet cloth and store in a dark spot. Make sure that the muslin cloth that holds them is moist. After about 48 hours, the lentils should have sprouted.

Ingredients:

• 2 cups sprouted lentil
• 2 large tomatoes, diced
• 1 tsp, black pepper
• 2 tsp. coriander seeds
• 1/2 fenugreek seeds
• 2 dry red chillies
• 1 tsp. turmeric powder
• 1 Tbsp. shredded coconut
• 1 large onion diced
• 1 Tbsp, fresh coriander, chopped to garnish
• 1 Tbsp. oil to toast
• 1 Tbsp. tamarind extract
• Salt to taste

Method:

Roast to a golden brown in 1/2 Tbsp. of oil, red chillies, coriander seeds, black pepper, fenugreek seeds and coconut. Dry grind them to a powder.

Next use the remaining oil in a pan, sauté onions, until they become translucent. Add chopped tomatoes and turmeric.Continue to sauté. After the raw look of the tomatoes disappear, blend them.

Add sprouts to the pan, and the blended onion/tomato mixture. Pour in the dry spice powder. Add salt and tamarind extract. Let the sprouts cook for about 15 minutes. Add water if you do not want them dry or thick. Cook covered for another 8 minutes if you like gravy. Garnish with cilantro.

Serve with rice or any Indian bread.