Moongagathi

Ingredients

• Whole Green Gram (Sabur Moong Daal) 1 cup, sprouted and soaked overnight after sprouting
• Salt 2 tsp or to taste
• Turmeric (haldi) ½ tsp
• Coconut oil 1 tbsp
• Whole red peppers (Sabut lal mirch) 4-5
• Coriander (Dhania) seeds 1 tbsp
• Coconut, grated (white portion only) ¾ cup
• Tamarind (Imli) 10 g
• Jaggery (gur) 2 tbsp or to taste
• For Tempering:
• Coconut oil 2 tbsp
• Mustard (sarson) seeds 2 tsp
• Asafetida (heeng) 1/8 tsp
• Curry leaves (kadhi Patta) 1 sprig (8-10)

Preparation

• Wash the sprouted daal (skin would have come off by now) and drain.

• Place in a pan, add the salt and turmeric and water to cover. Place pan over heat and bring mixture to a boil and then simmer till tender.

• Meanwhile heat 1 tbsp oil and sauté the whole red peppers and coriander seeds till a little aroma emanates. Cool a little and grind to a paste along with the coconut and tamarind.

• When the daal is tender, add the coconut paste and jaggery to it and cook some more (should be a thickish gravy where the sprouts are also visible.

• To temper: heat the 2 tbsp oil and mustard seeds, asafetida and curry leaves. Sauté till a little darker and pour mixture over the cooked daal and serve.