Ingredients Cooked Rice - 1n 1/ 2 Cups Betel Leaves - 4 Numbers Sprouted Raw Moong Bean (Pasi Payaru) - 1/4 Cup Shallot - 8-10 Numbers or Onion-1 Number (Large size) Urad n Chana Dhal - 1 Tbsp each Mustard Seeds - 1tsp Curry Leaves - Few Turmeric Powder - 1/4tsp Whole Red Chili - 1 Number Oil - 2 Tbsp. *Spice Cumin Powder - 1 Tbsp. * (Dry fry 2tsp of Cumin Seeds with 2 whole Red Chili and 1/2tsp whole pepper/pepper corns)

Method Wash the betel leaves, peel the onion and keep ready (Pic 1). First powder the dry fried cumin powder mix and in the same jar add betel leaves and blend well (Pic 2). In a wide pan add oil, temper mustard seeds. When it splutters add chana and urad dal wait to turn golden brown. Then add chopped onions, curry leaves, red chili and turmeric powder. Saute till onion is translucent then add ground betel leaves paste (Pic 3). In medium flame saute till moisture evaporates and raw smell disappears. Finally add raw sprouted mong bean, cooked rice (Pic 4) and mix all well together with enough salt (Pic 5). Serve it with raita...