Ingredients:

• Sprouted and steamed moong – 1 cup
• 1/2 cup A2 cow milk yogurt or 1 tbsp lemon juice
• Cilantro (roughly chopped) – 1 cup
• Green chili (optional) – 2
• Ginger – 1 inch
• Garlic – 3-5 cloves
• Sesame seeds – 1 tbsp
• Jaggery – 1 tbsp
• Coriander – cumin powder – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Whole wheat / Khapli atta – 2 cups
• Coconut oil or ghee – 2 tbsp
• Water as needed
• Pink Himalayan salt to taste
• Cold pressed peanut oil / coconut oil/ pure ghee for shallow fry

Method:

1. Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.
2. In a mixing bowl add all spice ingredients, moong paste, salt, jaggery, sesame seeds and 2 tablespoons of oil. Mix thoroughly.
3. Add flour and knead it into a smooth soft dough. If needed, add water.
4. Cover it and keep aside for at least 10 minutes.
5. Divide the dough into ping pong size balls. Take one ball and roll it evenly.
6. Keep it a little bit thicker than chapati. Heat on griddle.
7. Roast it nicely on both sides by applying oil.
8. Serve with mint chutney.

Notes:

• Sprouts is a super nutritious food item where the nutrition quotient is more enhanced in the sprouting process.
• You can also add freshly chopped fenugreek/ methi leaves if you wish to.
• This particular recipe brings about a perfect balance of lentils and grains, making it a complete dish in itself.
• Great option for those who are always on the go.
• One can have this with chutneys, pickles, dips, sauerkraut or as is.
• Those on a gluten and dairy free eating plan can choose to use jowar/ rice flour and lemon juice in place of yogurt.

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