Pusawara

Method

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1. 1

   Wash the whole green gram and soak it in water for 6–7 hours.

2. 2

   Drain it, tie the damp gram in a muslin cloth and leave it for 1 day, until it sprouts.

3. 3

   Heat the oil in a pan. When hot, add the chopped green chillies, finely chopped ginger and asafoetida and let them temper.

4. 4

   Add the sprouted green gram and a little water. Cook until the gram is tender.

5. 5

   When nearly done, add the turmeric, salt and lime juice and cook a few minutes more.

6. 6

   Serve hot, garnished with chopped coriander leaves.