How to cook sprouted dew (moth) beans

Soak the beans the night before. They will usually sprout in a day or two.

You can find asafoetida, kokum, jaggery and dried fenugreek leaves (speciality items) at the local Indian store.

In a pot over medium heat, add oil. As the oil heats up add asafoetida, mustard seeds, dried red chilies and garlic cloves. As mustard seeds crackle, add onion and sauté until its golden brown.

Now add tomato, dried fenugreek leaves and dried cilantro. Sauté for about 5 mins.

Now add the dew beans. Stir evenly for about 2-3 mins. Then add ground turmeric, cayenne pepper, ground coriander and ground cumin. Mix evenly. In about 5 mins. add jaggery and kokum.

Now add 2 cups of water and let the beans cook. Should be done in about 15-20 mins. Add salt to taste.

Enjoy with hot wheat tortillas. Tastes amazing the next day as well, if there are any leftovers.