Ingredients:

• 1/2 kg – sprouted green gram (moong)
• 6 green chillies, slit lengthwise
• 1 Coconut
• 1 marble sized ball – Tamarind
• 1 tsp – Turmeric powder
• 1 tsp – roasted coriander powder
• 1 tsp – Mustard Seeds
• 1/2 tsp – Asafoetida (hing)
• 7 to 8 Curry leaves
• oil for seasoning
• Jaggery to taste
• salt to taste

Method:

1. In a deep saucepan, cover the sprouted moong with sufficient water.
2. Add the slit green chillies and cook on medium heat till soft.
3. Grate the coconut.
4. Take the first and the second extraction from half the grated coconut.
5. Grind the other half with the tamarind and turmeric powder.
6. Add this ground coconut mix, along with coriander powder, salt and jaggery to the cooked moong and bring to a boil.
7. Add the coconut milk.
8. Take off the heat and keep aside.
9. In a small vessel, heat a little oil.
10. When hot, add the mustard seeds, asafoetida and curry leaves and pour this into the moong.
11. Mix well and serve hot.