Wash moong and soak in enough water overnight or for minimum 8 hours.
Drain and wash with water,drain all. Take cotton cloth and keep the soaked moong in the cloth. Tighten this cloth and keep this cloth with the moong beans in it covered in a container for 1 or 2 days.
After one day, you will see small sprouts and they will grow after 2 days. After 2 days wash them well with water to avoid any odour.
Blend the ginger, green chilli and onions with a splash of water to a smooth paste and set aside. Make a paste of two tomatoes and keep aside.
A pressure cooker heat oil.
further add cumin seeds, Asafoetida bay leaf and clove allow to splutter.Add ginger, chilli and onions paste pand continue to saute till they turn golden brown.
Now add fresh tomato puree and mix well and cook for 2-3 minutes or until oil starts leaving it's edges.
Now add turmeric, chilli powder, coriander powder, and salt and mix well. saute on low flame till the masala gets cooked well completely and releases oil from sides.
Now add curd and fry 2 minutes or releases oil from sides. add sprouted moong and fry 2 minutes. also add water and mix well.
adjust the consistency by adding water as required.
Add water and mix well.
adjust the consistency by adding water as required. Cover and pressure cook for 1 whistle.cook the moong well however, do not over cook as the sprouts will loose their nutritional value.
Turn off the gas and let the cooker cool down.Now add dry mango powder and garammasala and mix well.
Garnish with fresh coriander and serve sprouts curry with chappati or rice.
