1 cup moth soaked nd sprauted for 8 hours
1 green chilli slit
1 teaspoon ginger grated
1 onion chopped fine
1 tomato chopped fine
1 tablespoon coriander chopped
1 tablespoon lemon juice
1 tej patta (bay leaf)
¼ teaspoon haldi (turmeric)
1½ teaspoon dhania powder (coriander)
½ teaspoon chilli powder
½ teaspoon garam masala
1 teaspoon jeera (cumin)
½ teaspoon chat masala (optional)
A pinch of hing (asafoetida)
Salt to taste
1 teaspoon oil
Directions
Drain the soaked moth and keep it to sprout for 24 hours.
Heat oil in a pressure cooker; add jeera, tej patta, hing, green chilli, ginger and saute for few seconds.
Add the moth and saute for 2 minutes.
Now add all the dry masalas except chat masala and gram masala saute for a minute.
Pour in ½ cup water and close the cooker and give 1 pressure on medium heat, reduce the heat to low and cook till 1 more pressure.
Open the cooker when there is no more steam left; add garam masala, lemon juice and mix.
chat masala and mix lightly.
Garnish with coriander and serve.