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1
Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
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2
Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
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3
In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and saute 1 minute. Now add the onions, and saute until lightly brown.
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4
Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
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5
Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).
