1. Soak the green gram overnight, drain water, let water be just enough to immerse the green gram.
2. Pressure cook on a medium flame up to 3-4 whistles.
3. Heat a pan with oil and temper with mustard, red chillies and curry leaves.
4. Add the cooked green gram and give it a stir till the moisture evaporates.
5. Add the salt and jaggery.
6. Stir until the jaggery blends well, add the coconut and stir for a minute.
7. Transfer to the serving bowl.

Recipe courtesy: Rak`s Kitchen