3 tbs oil
1 tsp crushed minced ginger
1 fresh green chile finely chopped
4 whole dried red chiles emptied of seeds and cut into wedges
pinch of haldi
1/4 cup water on hand
2 tbs chopped cilantro
Heat oil. Fry slit green chiles in oil till they color a little and their outer membranes peel away from their skin a bit. Remove from oil and set aside on a kitchen paper towel. Returning to the hot oil, add in cumin seeds and allow to color. Add in mustard seeds and red chile wedges and when the mustard seeds pop, toss in asofetida. Quickly add in the curry leaves and ginger. Stir till ginger colors. Pour in 1/4 cup water if you need to prevent any burning. Add in the red chile powder, haldi, and cumin powder. Stir for a moment, then add in the boiled sprouted mung beans. Toss well in oil, then add in the salt. Stir for a few minutes on high heat to infuse the mung beans with the seasoned oil. Lower heat and allow it to cook covered for 5 minutes. Turn off the heat and stir in the lemon juice, then chopped cilantro.