Categories: daal recipies, sambar/Curry/Huli, side dish for idli/Dosa
Ingredients
- 1 cup green whole moong
- Masala to grind:
- 1 cup shredded coconut
- 3-4 red chillies
- Juice of lemon sized tamarind
- Salt to taste
- For tadka:
- 4-5 curry leaves
- Mustard
- Asafetida
- Oil (preferable coconut oil)
Directions
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Soak the Moong in water for about 8-10 hours. Drain the water completely and keep it covered and let the moong sprout.
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After the moong is sprouted, pressure cook it with sufficient water. Make sure that the moong is not turned into a paste, but is still separate.
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Make a fine paste of coconut, red chillies, tamarind and salt adding little water and keep aside.
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Method:
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Take a heavy bottom pan, add the cooked moong along with water and add the ground masala paste stirring in between. Let it come to a boil.
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Make a tadka of mustard and let it splutter; add curry leaves, hind and red chillies. Cehck for salt and other seasonings.
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Add this tadka to the boiled moong, masala mixture and cover it immediately.