Ingredients:
2 medium red onions ( chop fine)
2 T dry coconut powder/ or half cup fresh grated coconut
2 cups sprouted vaal
1 small potato ( peeled and cut into 1 inch cubes)
2 garlic cloves ( choppped)
1 T cilantro ( chopped)
1 t oil
1 t turmeric powder
1 t red chili powder and/or 1 t garam masala
2 kokum or 1 t lemon juice.
Procedure:
How to sprout vaa:
Wash 1 cup dry vaal and add 3 cups water to a container. Let this soak around 8-10 hours. Now remove the water and let it sit in the container with lid for another 8 hours. Ensure to keep a little gap with the lid to expose some air. This will help with sprouting. Once sprouted, add like 2 cups water and peel the skin of the sprouts. Throw away the peels.
- Heat a pan and add oil. Now add the chopped onion and chopped garlic. Let this cook for 5-7 minutes. Now add the coconut and stir for another 5-10 min. Remove from heat once you see golden/brownish color to this mixture.
- Add some cilantro this this mixture and grind this mixture into a fine paste using a blender.
- Heat a pan and add some oil. Now add half chopped onion to this. Let this fry a bit. Now add turmeric, red chili powder, garam masala and stir for a minute. Now add the potato cubes and sprouted vaal. Stir again and add a cup of water. Let this cook on medium heat for 15 minutes. Put a lid on the pan.
- Now add the blended mixture in the pan of vaal and potatoes. Add some salt and let this cook for another 15 minutes. Add water if needed. Add salt to taste.
- After 15 minutes, add a couple of kokums or 1 t lemon juice.
- Garnish with cilantro and serve hot with chapatis, paratha or rice. Yum!
