Ingredients

• 1 Cup Sprouted Mung

• 6 tsp Besan (Gram flour)

• 2.5 tsp Wheat flower

• 1 cup Skim yoghurt, sour or 2 cup sour butter milk

• 1inch Ginger chopped

• 1 Green chili, chopped

• 1 tsp Fresh lime juice

• 4-6 cups water

• 1 cup coriander leaves, finely chopped

• 2 tsp canola oil

• 2 tsp Salt or to taste

• 1 tsp Red chili powder

• 1/4 tsp Turmeric powder

• 1/4 tsp Cumin seeds

• 1/2 tsp mint powder, dry

• 1/2 tsp Amchur (dry mango powder)

• 1 small grain Hing (Asafetida)

Method

1. Add 1 cup of water to butter milk. If you do not have buttermilk, add yoghurt in 2 cups water and mix well. Mix thoroughly gram flour and wheat flour.

2. Take oil in a deep skillet put on medium heat, pour oil. When the oil becomes hot, add cumin seeds. When the cumin seeds pops up and become dark, add all the spices and add green chili and ginger. Cook for 5 minutes. Add mung and limejuice and stir well. (You can adjust the quantity of lime juice and amchur powder according to your taste and the level of sourness of butter milk.

3. Transfer the solution of step 1 into the skillet, add more water to a desired consistency, and put over medium heat. Cook for 15-20 minutes, stirring occasionally.

4. Sprinkle coriander leaves.

Serve hot with chapati, roti, tortilla, bread, plain rice, etc.

Note: The finished curry should not be too thin or too thick. Its consistency should be like that of tomato soup.

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