Ingredients:

• 1 cup – moong
• 2 cups – water
• 1/2 metre – muslin cloth
• For Coconut mixture:
• 3 tbsp – grated Coconut
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 6 Cloves – garlic, chopped and crushed
• 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Jeera
• 1/4 tsp – Urad Dal
• 1/2 tsp – salt

Method:

1. Wash and soak moong in 2 cups of water for 6 hours or overnight.
2. Drain out the water thoroughly and pack it loosely in a clean cloth.
3. Set it aside in a bowl for 2 days to allow moong to sprout or germinate.
4. Sprinkle water occasionally. Ensure the pack is not immersed in water.
5. In a pressure cooker, mix sprouted moong with 1/2 cup of water.
6. Close the cooker. Bring it to full pressure on high heat for 1 whistle and then switch off the heat.
7. Allow the cooker to cool.
8. Final preparation:
9. Heat oil in a pan. Add mustard seeds to it.
10. When they crackle, add jeera and urad dal to it. Fry it for 1 minute.
11. Add boiled sprouted moong, coconut mixture and salt to it.
12. Mix all the ingredients well and do not add extra water to it.
13. Cover it with a tight lid and cook on low to medium heat for 10 – 12 minutes or until it is done. Serve as a side dish with rice.
14. Recipe Courtesy: Niya Prakash’s World