Heat oil on low flame in a frying pan. Add the mustard seeds and allow to pop, then immediately after add the fenugreek seeds, then the chilli and finely chopped onion.
Remove from flame. Add the coconut and the sprouts. Cook lightly on a low heat leaving the sprouts crunchy and flavourful.
Serve with rice.
April 16th, 2014 → 2:10 pm @ Craig Bayne