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1
Dry roast all the ingredients for the masala till golden & emitting an aroma. Remove & set aside. Do the same for the shredded coconut, toast till it turns a reddish brown hue.
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2
Combine & grind to a paste using as little water as needed
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3
Wash the rice & dried pigeon peas. Add ~ 3 cups water and cook till the pigeon peas are well cooked & mashed up. A pressure cooker is ideal for this. Set aside
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4
Heat the ghee in a large dutch oven pan, add the mustard, cloves & cinnamon, when the mustard seeds sputter, add the Curry leaves & give a stir.
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5
Add the sprouted mung beans and other vegetables & sautee till slightly soft. For the crunchier root vegetables You may microwave in adequate water till soft, drain & add to the other vegetables.
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6
Add the tamarind paste, turmeric and salt.
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7
cover and cook on a low flame (with a little water if needed) till the vegetables are done.
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8
Add the Masala paste and combine. Cover & cook for ~ 5 minutes.
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9
Add the Rice& lentil mixture, stir well, adding water if needed, lower the heat & let it simmer for 5-7 minutes till all the flavors combine.
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10
Remove from heat, & allow to rest. The rice will thicken up during this time, so don't fret if the mix is watery.
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11
ladle into bowls, garnish with cilantro & lime juice & serve with a side of papad ( or potato chips), or a green salad.
