Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teacup | Moong Green Whole | |
| 1 | Teaspoon | Jaggery | |
| A | Few | Cashew Nuts | |
| As Required | Salt | to taste | |
| 1/3 | Teacup | Coconut scraped (fresh) | For Masala |
| 2 | Ball | Chillies Red Dry | For Masala |
| 1/2 | Teaspoon | Turmeric Powder | For Masala |
| Small | Ball | Tamarind | For Masala |
| 1 | Teaspoon | Mustard Seed (Sarson) | For Tempering: |
| 2 | Sprigs/Twigs | Curry Leaves (Kadi patta) | For Tempering: |
| 1 | Pinch | Asafetida (Hing) | For Tempering: |
| 2 | Tablespoon | Cooking Oil | For Tempering: |
Method
Soak moong for around 4 hours in the evening and keep them covered in a wet cloth for making moog sprouts overnite.
Grind the masala ingredient (1/3 cup fresh/frozen grated coconut ( do not use dessicated coconut) 2 red chillies 1/2 tea spn turmeric powder small piece of tamarind) to a fine paste with water. Be careful with the chillies. Do not make the paste very watery. Keep aside. Tip: use tepid water for grinding during winter season or when using frozen coconut. Helps grinding the coconut faster.
Wash the sprouts properly removing the green cover as much as possible. Cook the moog sprouts for 1 whistle in a pressure cooker.
Tempering:
Heat two table spoons of cooking oil in a pan on high flame, add the mustard seeds and hing, cover with a lid until the seeds splutter. reduce to low flame and add the curry leaves.
Then add in the masala, heat for another two minutes and keep stirring. Then add the cooked moog along with water used to cook it. Keep water to 1 cup maximum. Add in salt to taste and 1 teaspoon of grated jaggery. Mix well and cook for 8-10 mins on medium heat. Stir in between and add the broken cashew nuts if you wish to use them.
Serve with dal-rice, roti or chapati or even goan paav. Optionally garnish with chopped green coriander leaves.
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