Sprouting the Moong Dal

• If you are sprouting the moong dal at home, this process takes 2 full days. But the active time spent on the sprouting it is less than 5 minutes.
• Wash and soak the green moong dal in 2-3 inches of water above the dal in a medium-sized container. You can do this overnight for about 7-8 hours.

  The next morning, drain out the water and rinse the soaked dal for a few times.
• Add these washed sprouts to a thin cloth, like a muslin cloth or a handkerchief. Knot the cloth by grabbing all four ends of the cloth. Keep this cloth with the rinsed moong dal in a steel box with the lid slightly open.

  I use a particular box that has small holes on top, sides and bottom and it does not even need the cloth. It's really convenient - see if you can get one of these boxes (see picture above).
• Keep this in a dark and cool place for a day. I usually keep it in my oven. You can find a similar place in your kitchen as well.
• Remove the box the next day and you will notice there are small sprouts already. At this stage, the sprouts are ready for use.

  I like longer sprouts, so what I do is to rinse out the sprouts once again and put it back in the cloth and box for one more day.
• It's best to cook or blanch them once before consuming them, but you can eat them raw too. Just give it a rinse before eating.
• Place a pan on medium heat and add a teaspoon of oil. Once the oil is warm, add mustard seeds and allow it to sputter.

  Add the moong sprouts and saute it in the heat for less than a minute. Turn off the heat.
• To a large bowl, add all the ingredients, including the cooked moong sprouts.

  Finally, garnish with grated coconut, finely chopped coriander leaves and a drizzle of lemon juice.