The only difficulty with this dish is the long soaking and sprouting time before you can actually prepare it. If you plan a little bit, however, it is quite easy. You need to soak the moong beans in water about one and a half days before you want to make your raita. Put them in a bowl, add sufficient water for all of them to be covered and leave them for 12 hours.

After half a day, pour out the water. Take a fine and clean cotton towel and wrap the moong beans into it. After 24 hours, the moong beans are sprouting and you can use them for your raita.

Mix the water into the yoghurt and stir it well with a spoon, so that the yoghurt gets quite liquid. Mix the sprouts in, sprinkle some salt over it and stir again.

Heat up the oil in a pan. When it is hot, add the curry leaves and next the mustard seeds. They will make popping noise and you can turn the heat down a bit but keep on stirring so that they can get roasted. Once they are done, take them off the stove and mix into the yoghurt. I like doing that right away, so that it makes that delicious sizzling noise!

In the end, you just need to mix the black salt in – done! Enjoy!