Sprouted green lentils with grated coconut

I usually don’t allow the green gram to sprout too much. What happened is that I forgot about the bowl of soaked green gram( moong). On Monday I need two cups of the sprouts for preaparing a savoury and a sweet dish. Kept aside the balance in a corner and totally forgot. On Friday noon I happened to see the bowl and wondering whether it is good. It was about two inches long sprouts and looked good. So thought of making our traditional thoran for lunch. That too in an easy way. Cooked it and it comes out so delicious. Above all it is highly nutritious and more healthier.
100g of Sprouted green gram is having about 6g carb, 3g protein, 4g sugar, 2g dietary fibre and above all rich in vitamins and minerals. The benefits are a lot
It helps in digestion, reduce acidity, builds up immunity, delays ageing, improves eyesight, boosts blood circulation and is of course heart friendly. Have more antioxidants and amino acids.
Sprouted green gram 1 bowl,
Grated coconut 1 cup,
Shallot 1, garlic clove 2 both chopped finely,
Coconut oil 1 tbsp., turmeric and cumin powder 1/3 tsp. each, mustard seeds 1/4tsp., curry leaf a sprig, salt to taste.
Just steam the sprouted green gram with sprinkling little water and salt to taste. No need to steam. I love to cook in a speedy way.
Heat oil in a pan, drop in mustard seeds, allow to splutter, drop in curry leaves followed by shallots and garlic. Sauté till tender then add turmeric and cumin powder, mix well and add the grated coconut. Combine well, then add the steamed green gram. Mix well, adjust salt and serve with rice, yogurt, pickles and papadum. It’s  a great side dish along with chapati and rotis.
We had lunch and then only thought to share the recipe in my blog. Immediately transferred the balance ‘thoran’ in a serving bowl and took picture.
Now I am going to do four or five day long sprouting to have a nutritious and delicious dish.