Sprouted moth dal

Moth beans/Matki sprouts is something that I discovered while in Pune. First from my friend's dabba; then from fresh vegetable markets. The vendors sold these sprouts in small packets. These sprouts are used in Misal and Usal dishes and just by themselves - sauted with some spices. After trying to use the market sold sprouts (which had tiny stones!) twice, I resorted to sprouting it at home. And never went back to buying these from stores ever.

When my mil visited us, She saw me use this in cooking and gasped! And said it is called naripayar in Tamil. So, when I went back home last time, I looked for it. People were very surprised that I was looking for that. They were growing it in the fields for soil conditioning and selling it. Not using it much! Now, here's a delicious way to use these yummy sprouts.

Dry Matki/Moth beans - 1 cup (Soaked in water overnight and sprouted)
Onion - 1, finely chopped
Tomato -1, well ripe, finely chopped
Coriander leaves - some, finely chopped
Curry leaves - 5-6
Jeera/Cummin seeds - 1/2 tsp, crushed
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 1 tsp
Lemon juice - from 1/2 of a lime/lemon

Heat oil and add the crushed jeera seeds. When it is well roasted, add asafoetida. Add onions and curry leaves and saute for a few mins. Add the chopped tomatoes and add 1 tsp salt. When the tomatoes are well cooked, Add the sprouts and chilli powder and turmeric powder. Sprinkle some water and cover the pan. Let it cook for 3-4 mins. Give it a stir and sprinkle some more water. Cover it and let it cook. Switch off the heat, add coriander leaves and lemon juice and stir once more. Enjoy!