1 cup Green Gram (Moong)
2-3 Dry red chilies ( Badgi chillies lightly heated)
1 tsp coriander seeds
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
1 large marble size ball of tamarind
10 curry leaves
1/4 tsp asafoetida (hing)
1.5 cup grated coconut
8-10 peppercorns
1 tbsp jaggery or date paste
9-10 Cashew halves
10-12 thinly sliced fresh coconut
Rock salt to taste
HOW TO SPROUT MOONG
Soak green gram overnight in 4 cups of water. Drain out the water the next
morning and tie green gram in a muslin cloth. and keep it overnight for sprouting.
You may also use a sprout maker instead of a cloth or use a strainer.
DIRECTIONS
1. Boil the sprout gram in 3 cups of water or you may also steam them until they are
cooked properly. For Moong Ghaati the moong should become soft.
2. Adding water is very important as same water will be used for moong saar.
3. Sauté coriander seeds lightly, fenugreek seeds till they are fragrant. Sauté each ingredient separately in the tadka pan.
4. Grind coconut, coriander, dry chilies, turmeric, peppercorns, fenugreek seeds,
coriander seeds, and tamarind.
5. Transfer boiled gram, cashew halves and coconut slices to a big thick bottom pan. Bring it to boil now add the ground masala and cook for a while. In a tadka pan add mustard seeds.
6. Let it splutter now add curry leaves, hing and little water.
7. Let it simmer and transfer it to pan. After adding tadka switch off the gas and
salt and date paste or jaggery. You may skip adding date paste / jaggery if you prefer little spicy.
NOTES
You may also use a sprout maker instead of a cloth or use a strainer.
Soak the cashew halves before use. If you are using clay pot. Cover the clay pot after cooking so that all the flavor gets infused well. Moong Ghatti taste best after 4-5 hours of cooking.