Ingredients
0
Instructions
Cooking Steps
Step 1: To begin with Mooga Gathi, sprout the green gram by soaking them in water
Step 2: Next day drain the water and keep it covered in a big strainer or muslin cloth
Step 3: On next day, sprouts will start appearing
Step 4: You can remove the peel of sprouted green gram by rubbing it against each other with your hands
Step 5: Pressure cook the sprouted green gram by adding 2 cups water
Step 6: Drain and retain the water
Step 7: This water can be later added to the gravy
Step 8: Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste
Step 9: Heat a kadhai and pour the gravy in it
Step 10: To this add the sprouted green gram
Step 11: Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin
Step 12: Add grated jaggery and stir well
Step 13: Simmer for 10 Minutes and switch off the gas
Step 14: In a tempering pan, add a teaspoon oil
Step 15: When oil gets heated add mustard seeds
Step 16: When mustard seeds flutter add asafoetida and curry leaves
Step 17: Add this tempering to the sprouted green gram curry and cover the kadai
Step 18: Let it cook for 5-8 minutes and the switch off the heat
Step 19: Serve Mooga Gathi with Puri or steamed rice for a perfect meal