Mooga Gathi (Sprouted Moong In Coconut Paste) Recipe

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