Slow cooked sprouted moong curry with tomato gravy

Slow cooking is, in my opinion, the best way to cook moong beans. Takes 4-5 hours on low setting, requires no stirring. The froth build-up on top can be removed with a ladle (this will remove any residual toxins that were not removed by soaking). The flavor is amazing. The slow-cooked beans can be stored in the fridge for 2-3 days.

One favorite dish of mine is a simple sattvik curry by combining with tomatoes. 

Preparation time: 15 minutes

Ingredients:

cooked moong sprouts- 1 1/2cup

tomatoes (big)- 2

small green chillies (cut lenghtwise)- 1 0r 2

turmeric powder- 1/4 tsp.

coriander powder- 1 tsp.

dry mango powder- 1/2 tsp.

salt- to taste

canola oil- 1 tbsp.

For tempering:

mustard seeds- a few

curry leaves- 2

asafoetida (hing) powder- 1/4 tsp.

Method:

* In a pan, heat oil, add mustard seeds and asafoetida. When the seeds pop, add curry leaves and chillies.

* Add chopped tomatoes, salt turmeric powder and coriander powder. Cook till tender.

* Add cooked moong sprouts, blend well, simmer for 2 minutes.

* Add dry mango powder, blend and turn off the heat. Garnish with coriander leaves.

Chopped onions may be added in the first step for more flavor.