MASOOR AMTI (LENTIL CURRY)

Ingredients:
Sprouted masoor – 1 cup
Onion – 1 medium, chopped
Garlic – 3-4 cloves, chopped
Fresh grated coconut – ¼ cup
Mustard seeds – ¼ tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Asafetida – a pinch
Red chili powder – 1 tsp
Garam masala – ½ tsp
Salt

Cooking Procedure:
Wash the masoor till the water runs clear. Fill three to four times more water to cover the masoor and soak them overnight. The other day drain the water using a colander. Dampen a muslin cloth or clean kitchen towel and put the masoor in centre of the cloth. Gather all the ends in the center and tie them together, to form a pouch. Keep this pouch in a container, cover it and keep it in a warm place. You can see sprouts coming out of the cloth in 7-8 hours.

Heat 2-3 tbsp of oil in a pan. Add mustard seeds. When the mustard seeds start to splutter add the chopped garlic and onions. Sauté the onion till it becomes translucent, and then add the turmeric powder, cumin powder, coriander powder, red chili powder, garam masala and salt. Mix everything well and then add the sprouted masoor. Mix well and then add 2-3 cups of boiling water, or as per required consistency. Bring the curry to a boil, cover it and let cook on medium heat till the masoor becomes tender. Then add the grated coconut and continue cooking for 5 more minutes. Garnish with freshly chopped coriander leaves. Serve with plain rice or roti/chapatti.