Mixed Sprouted Sundal

Clean and rinse the mung beans and chickpeas, green peas separately.

Then soak each of them in separate bowl for 6-8 hours. Add sufficient water to cover the legumes.

Discard the water, rinse and drain well.

Transfer each of the drained legumes to a separate cheese cloth. Gather the cloth ends and loosely bundle it, making sure to allow air circulation.

Place the legume bundle in a colander and keep it in a warm dark place. Let the legumes sprout for about 8 hours or more.

Every 3 to 4 hours and sprinkle some water. Sprouting requires warm and moist conditions.

Take the sprouted legumes and cook them in 3 times water in volume, until soft and well done, but not mushy.

Drain any leftover liquid (may use it in other stews/soups).

Let the cooked legumes cool a little and transfer to a large mixing bowl.

Then add the coconut, carrots, shallots, green chilies.

In a small sauce pan heat the oil.

Then add the mustard seeds. Once they start popping (make sure to not let burn), add the dry red chilies, curry leaves and stir couple minutes.

Then add the grated ginger and stir. Next add the lemon juice and salt to taste.

Garnish with fresh herbs, shredded carrots and coconut.

Enjoy this "Mixed Sprouts Salad with Coconut" just as a salad or as a side dish.