Sprouted Moong Bassaru, A two-in-one recipe

Directions

• Soak green moong overnight in water. Next day, drain water and keep the moong in a strainer. Sprinkle water for 2-3 days. The moong will sprout within 3 days.
• Add sprouted Moong to a pressure cooker alongwith Salt, turmeric and 2 cups of water.
• Cover, and cook for 2 whistles. Alternatively you may cook over stove top in any other covered pan.
• Once cool, take out and strain. Please retain the strained water which is the most important ingredient for this recipe.
• Reserve 2 tbsp of cooked Moong separately.
• Prepare Curry
• Heat a tbsp of coconut oil to a pan.
• Add 1/2 tsp mustard seeds, Urad, Curry leaves, green chillies and 1/2 cup of sliced onions.
• Saute till Onions turn Tender. Then add cooked Moong.
• Also add grated coconut. Mix and turn off the flame.
• Mix everything. Turn off the flame. The curry is ready.
• Prapare Saaru (The Gravy)
• In a small pan, add a tsp of oil. Then add Garlic and remaining 1/2 cup of sliced Onions.
• Saute till Onions are cooked. Then add chopped tomatoes and cook till tomatoes turn tender. Turn off the flame.
• Then add Sambar powder, Tamarind Juice, Coriander leaves and the reserved cooked Moong.
• Add the strained water to this and blend everything to a smooth puree.
• Heat the Puree, adda tbsp of jaggery (optional). Adsjust salt. Turn the flame off.
• Add a tempering of Mustard Seeds, Red Chilli, Curry Leaves.
• Serving
• The Bassaru tastes best with Ragi Mudda.
• You can also have it with steamed rice.
• Mix the gravy with steamed rice/Ragi Mudda and then have with the curry.