Ingredients:

Sprouted wal / Field Beans : 250 gm.

Onions medium : 2 no (chopped)

Onion large : 1 no. Sliced

Grated fresh coconut : 100 gm.

Garlic cloves peeled : 6-8 no. Sliced

Tamarind pulp/chinch : small Ball about 1/ tbsp.

Mustard seeds/ Rai : 1 TSP.

Hing/Asafoetida : 1/4 TSP.

Haldi/Turmeric powder : 1/2 TSP.

Red chilli powder : 1 or 2 TSP.

Sunday special masala or Kanda lasun masala : As required about 1 to 3 TSP.

Oil : As required.

Chopped coriander : 1 tbsp.

Method :

Saute sliced onions, garlic and grated coconut in 1 TSP oil till brown. Then add tamarind pulp and make a smooth paste.

In a pressure cooker, add 1 to 2 tbsp of oil and add mustard seeds and asafoetida when hot. When the seeds crackle add the chopped onion and saute.

When the onion is translucent, add haldi, red chilli powder and the masala powder. Sprinkle with water so the masala won’t burn. Then add the sprouted beans and saute for 1 minute.

Now add the onion paste and salt to taste. Cook for 2-3 whistles as per how well cooked you want your beans to be.

Uncover and sprinkle with chopped coriander and serve.