Moong or green gram is used widely in Indian cuisine. It can be sprouted and used in salads, gravies and in chaats too. Posting a sprouted Moong in coconut gravy which is also called Mooga ghashi.
- 125 gms moong sprouted and deskinned
- 25-30 small cubes of sooran/yam
- 1/2 of a small coconut
- 12 roasted red chillies
- 1 tbsp tamarind paste
- 2 tbsps coconut oil
- 1 tsp mustard
- 4 sprigs curry leaves
Boil the sprouted moong and sooran in salted water till done. Roast the dry red chillies in a little oil. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the boiled moong. Boil for a couple of minutes. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 4 sprigs curry leaves and a tsp of grated coconut. Roast for a minute. Add a pinch of haldi. Toss. Drop the seasoning into the boiling ghashi. Switch off, cover and keep aside for the flavours to infuse.
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