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Moonga Gaathi
Category : Maharashtra, Health food, Pulses and lentils
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a deep saucepan, cover the sprouted moong with sufficient water.
- Add the slit green chillies and cook on medium heat till soft.
- Grate the coconut.
- Take the first and the second extraction from half the grated coconut.
- Grind the other half with the tamarind and turmeric powder.
- Add this ground coconut mix, along with coriander powder, salt and jaggery to the cooked moong and bring to a boil.
- Add the coconut juice.
- Take off the heat and keep aside.
- In a small vessel, heat a little oil.
- When hot, add the mustard seeds, asafoetida and curry leaves and pour this into the moong.
- Mix well and serve hot.
Ingredients:
½ kg - sprouted green grams (moong)
6 - green chillies, slit lengthwise
1 - coconut
1 marble sized ball - tamarind
1 tsp - turmeric powder
1 tsp - roasted powder
1 tsp - roasted coriander powder
1 tsp - mustard seeds
½ tsp - asafetida (hing)
7 to 8 curry leaves
oil for seasoning
jaggery to taste
salt to taste
½ kg - sprouted green grams (moong)
6 - green chillies, slit lengthwise
1 - coconut
1 marble sized ball - tamarind
1 tsp - turmeric powder
1 tsp - roasted powder
1 tsp - roasted coriander powder
1 tsp - mustard seeds
½ tsp - asafetida (hing)
7 to 8 curry leaves
oil for seasoning
jaggery to taste
salt to taste
RECIPES BY REHANA KHAMBATY
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