Sprouted masha curry with coconut milk

1. The sprouted mash is washed under running water. Then we put it in a saucepan. Pour cold water so that it more than covers the contents of the pan.

2. We send the pan to the fire, bring the contents to a boil. Then turn down the heat and cook for 10-12 minutes.

3. And now we pour the broth into a separate bowl, it will be needed later.

4. Pour olive oil into a deep frying pan with a thick bottom. We send it to medium heat. Instead of olive oil, you can take any other vegetable oil. Ghee is also suitable.

5. Add mustard seeds and curry leaves to the heated oil. Simmer stirring for 30 seconds.

6. Peel the onion, cut into small cubes. Put the onion in a frying pan, fry for 5 minutes until cooked.

7. Chop the green chili pepper finely. We put it in a frying pan, add cumin, coriander, turmeric, cloves, salt to taste. Keep on fire for another 30 seconds.

8. And now pour a glass of broth, which was poured into a bowl. We spread the sprouted mash. Cover the pan with a lid and simmer for 5 minutes.

9. Remove the lid, cook until most of the liquid evaporates.

10. Then pour coconut milk and a little more broth, simmer for 5 minutes so that the milk and broth have time to warm up.

11. Squeeze the juice from a piece of lemon, season with garam masala. Taste it, add salt if necessary.

Serve curry with a side dish of rice.

Bon appetit! Eat to your health!