Ingredients:
Sprouted moong: 1 cup
Grated coconut: 1 cup
Red chillies : 3
Peppercorns: 8
Dry coriander seeds: 1 tspn
Turmeric powder: ¼ tspn
Jaggery: 1 tbspn
Tamarind paste: 1tbsn
Mustard seeds: 1 tspn
asafoetida : ¼ tspn
Curry leaves: 9-10
Salt to taste
Method:
Rinse the sprouted moong in water to remove the loosened skins taking care not to break the sprouts.
Boil the sprouted moong in 2 cups of water.
Once it’s cooked the moong skins will come off and start floating in water which can be removed.
Heat the oil ia pan and roast the red chillies, peppercorns and dry coriander seeds.
Grind the grated coconut along with the turmeric powder, tamarind and roasted ingredients to a fine paste.
Mix the ground paste with the cooked sprouted moong and cook on a low flame.
Add jaggery,salt and continue cooking on a low flame for 5 mins.
Heat the oil in a pan, splutter mustard seed.
Add hing, curry leaves and pour the mixture onto the gravy.
Serve with chapathi, puri or rice.
