Green whole moong - 1 cup
Onion - 1 big chopped fine
Tomato - 2 chopped fine
Ginger garlic paste(optional) 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Jeera powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt as needed

If making dry gravy:-
Coconut grated - 2 tbsp

If making curry/gravy :-
Coconut - 1/2( grind to a paste in a mixer)

For tempering :
Mustard seeds, urad dhal, curry leaves

Soak moong dhal in water for 4 -5 hours and later drain out water....cover it with a wet cloth and sprinkle little water every 2 hours and allow the moong to sprout( or to keep it warm ..keep the moong in hot pack/casserole cover with a wet cloth/paper napkin on top and close lid and forget about sprinkling water )...will take at least 12 - 15 hrs.

Heat oil in a pan and fry onions till light brown and then add ginger garlic paste...saute and add chopped tomatoes...mash well and cook till they are pulpy and add all the powders ...saute ...next add the sprouted moong along with 2 or 3 cups of water and cook till the moongs are soft( can also cook the moong sprout seperately also and add)..but I always add to the gravy and cook...if making a dry gravy just add salt ..mix and garnish with grated coconut and do the tempering.
If making curry/gravy for rice ..then add the coconut paste, salt and reduce flame and cook for 8 - 10 mts and do the temperings...enjoy with hot rice or chapathis.

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