To prepare the sprouts, wash and soak moong, moth and desi chawli beans in one bowl and they rest of the beans in another bowl. Soak the pulses for 8-10 hours.
After the pulses have soaked, drain the water and place them in separate colanders to sprout. Depending on the weather, it should take 2 to 3 days for the beans to sprout. Chana, val take a little longer, so ensure they are dry and well ventilated or else they being to smell unpleasant.
On the day of Noli Nom, cook the sprouts in a pressure cooker. I preferred to cook them separately as moong, moth and chawli beans are quick to cook. Care should be taken not to turn them mushy. While cooking the sprouts, add salt.
Now to prepare luneli kakdi, take desi cucumber (one that is short and fat). Slit the cucumber lengthwise into four all the way but not completely (like you would when preparing Bharva subzi) to the end. The other end of the cucumber has to remain intact. Stuff the cucumber with a mixture of some finely chopped, salt and lemon juice. Now massage the cucumber to help it release its juices and also to allow it absorb the flavours of the green chili mixture.
Serve the Vardu (yes, just boiled) in a bowl with lemon wedges, chopped green chillies and some sesame oil.
The Vardu is enjoyed with jowar rotla, luneli kakdi/cucumber and some white butter on the side.
