And yes, once you read the recipe don't pop your eyes with surprise at the typical 'secret' gujju ingredient.Trust me, it adds a whole different flavour to these sabjis.
This is my husband's favourite sabji with freshly baked rotlis and ghee.
Do give it a try this way.
6 - 8 hours
8 - 10 hours
100 gms, raw
5 - 10
2 - 3 tbsp, chopped
1 tbsp (gujju secret ingredient!)
Wash and soak the moong for atleast 6-8 hours. Drain all the water, tie them in a kitchen towel and set aside for atleast 8 - 10 hours to sprout.
Heat oil in a pan or a kadai, add mustard seeds and allow to crackle.
Then add the curry leaves and hing, cook for a minute.
Add turmeric powder, moong, and stir well. Add half a cup of water, cover the vessel and cook for 10 - 15 minutes.
After the moong is almost cooked, add cumin powder, coriander powder, salt, sugar and copped coriander leaves and allow to cook for another 4-5 minutes.
P.S Tastes best with plain dal-rice, and rotis!