Method of Preparation:
Soak mung for 6 hours. Drain. Tie mung firmly in muslin
cloth and keep it overnight to sprout.
Grind green chillies, ginger, garlic and salt to a
Heat oil in a cooker and season with asafetida. Add
sprouted mung, turmeric, masala paste and water. Close lid. Place cooker
on maximum heat. Bring to full cooking pressure. Reduce to medium heat
and cook for 3 min. Open cooker immediately after releasing steam. Serve
hot with fresh lime.