Ingredients
2 table spoon oil
¼ Teaspoon cumin seeds
A pinch of asafoetida
1 cup chopped onion
4-5 chopped green chillies
1 teaspoon grated ginger
2 cups peeled waal sprouts
½ teaspoon turmeric powder
2 teaspoon masala (your homemade or Sunday special or malwani)
Salt to taste
3-4 kokum pieces
¼ cup grated coconut
1 Tsp Jaggery
¼ cup chopped coriander leaves
Method:
Heat oil in a pan on medium heat .Add cumin seeds. As the seeds sizzle add asaofetida, followed by onion. Sauté onion till translucent. Add green chillies and ginger, sauté for a minute or two.
Add waal sprouts stir, cover with a lid and cook till sprouts are somewhat translucent. Add turmeric powder, stir and cover with lid. Pour little water on the lid. Cook on low heat till the sprouts yield to the pressure when pressed. Replenish the water if it dries up.
Pour the water from the lid into the pan. Stir, add salt, masala, kokam and cook without the lid for 4-5 minutes. Add jaggery, stir cook for a minute or two till jaggery dissolves. Add coconut stir and mix. Let it cook for a minute. Finish the dish with sprinkling of chopped coriander leaves.
Serve with chapatti,bhakari or with dal rice as accompaniment.