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Ingredients
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¼ cup each sprouted moong, matki, masoor, chana chole, wal
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3 onions, chopped
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3 tomatoes, diced (reserve some for the topping)
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2 cups curd
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1 cup chiwda (rice flakes)
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½ cup farsan
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To taste: salt, chili powder, graham masala, ginger garlic paste dhania-jeera powder, chopped coriander
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Topping: sev and tomato pieces
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Preparation:
1. Heat oil in a pan. Add jeera and mustard seeds. When the seeds crackle, add ginger-garlic paste, turmeric, hing, and chopped onion.
2. Sauté for a few minutes. Add tomatoes. Sauté until the oil starts leaving from the side.
3. Add sprouted pulses, chili powder, garam masala, dhania, and jeera powder. Mix well.
4. Add some water and let it cook for a few minutes. When cooked, remove from fire.
5. Take half a bowel of ussal. Add chiwda, farsan (1 tsp. each), chopped coriander and sev on top.
6. Serve hot with pav.
Prep Time: 15 minutes
No of Serves: 2 Members
