Mixed Sprout Usal

Ingredients

1 cup mixed dry lentils
2 medium onion finely chopped
1 tbsp of oil
1 tsp mustard seeds
Pinch of asafoetida
½ tsp turmeric powder
1 tsp red chili powder (or to taste)
½ tsp roasted cumin powder
½ tsp coriander powder
2 tbsp fresh grated coconut
2 tbsp finely chopped green coriander
Salt to taste

Method:

1.    Soak mixed lentils for 6-8 hours. I usually soak them overnight. My favorite combination is 1/3 cup whole moong, 1/3 cup matki, 1/3 cup whole masoor and 1 tbsp black chana.
2.    Rinse and transfer the soaked sprouts to a colander and keep it covered for 6-8 hours to get good sprouts.
3.    Heat oil in a pressure pan. Add mustard seeds.
4.    When the seeds sputter, add onion and saute till translucent.
5.    Now add asafetida, turmeric powder and mix well.
6.    Add sprouts, chili powder, cumin powder and coriander powder.
7.    Mix well and saute on medium flame for 4-5 minutes.
8.    Now add 4 cups of water and let it come to a boil.
9.    Close the pressure pan and cook for 4 whistles.
10. Once the pressure releases, add salt. Mix well and cook further for 2-3 minutes.
11. Serve hot with chapatti or rice.