MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry) - A variation.

Ingredients:
For curry
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste

For masala 
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder

For seasoning 
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Method :
Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti.

Note : This curry can also be made with black eyed peas/ chawli.