Green Gram (moong) and Bamboo Shoots (keerl) - Yvonne Pereira

Recipe by Yvonne Pereira

Ingredients
2 cups green gram/moong 
1 tin bamboo shoots
2 tsp vegetable powder
1" ginger (chopped)
3 cloves garlic (chopped)
1 onion (chopped)
1/2 tsp mustard seeds (for seasoning)

1 sprig curry leaves (optional)

Steps:

1. Soak the green gram overnight in water, drain the next day and keep it in an open vessel to sprout.
   
   
2. In a vessel, heat oil. Add mustard and curry leaves (optional),
3. Once mustard seeds crackle, add onion, ginger and garlic. Fry till it browns. 
4. Add green gram and cook.
5. Add bamboo shoots. Cook for another 7-8 minutes.
6. Add vegetable powder and salt to taste.
7. ENJOY!