Ingredients

• 1/2 kg - sprouted green gram (moong)
• 6 green chillies, slit lengthwise
• 1 coconut
• 1 marble sized ball - tamarind
• 1 tsp - turmeric powder
• 1 tsp - roasted coriander powder
• 1 tsp - mustard seeds
• 1/2 tsp - asafoetida (hing)
• 7 to 8 curry leaves
• oil for seasoning
• jaggery to taste
• salt to taste

How to Make Moonga Gaathi

• In a deep saucepan, cover the sprouted moong with sufficient water.
• Add the slit green chillies and cook on medium heat till soft.
• Grate the coconut.
• Take the first and the second extraction from half the grated coconut.
• Grind the other half with the tamarind and turmeric powder.
• Add this ground coconut mix, along with coriander powder, salt and jaggery to the cooked moong and bring to a boil.
• Add the coconut milk.
• Take off the heat and keep aside.
• In a small vessel, heat a little oil.
• When hot, add the mustard seeds, asafoetida and curry leaves and pour this into the moong.
• Mix well and serve hot.