1 cip dried Butter Beans (Vaal)
1/2 tsp Mustard seeds
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
a small piece of Jaggery
1/4 Coconut, grated
a bunch of Coriander leaves
Oil for frying
Salt to taste
1. Soak the vaal (dried butter beans) overnight. Drain the water and tie the vaal in a clean muslin cloth. Keep in a moist place and let it sprout for 2 days.
2. Cook the sprouted vaal and keep aside.
3. Heat oil in a frying pan, add mustard seeds. When the mustard seeds crackle, add cook vaal, salt, chilli powder, turmeric powder, jaggery and mix well. Cook for a few minutes.
4. Garnish with chopped coriander leaves and grated coconut.
5. Serve hot with rice.