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

1. Soak the Moong in water for about 8-10 hours. Drain the water completely and keep it covered and let the moong sprout.

2. 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.

3. Make a fine paste of coconut, red chillies, tamarind and salt adding little water and keep aside.

4. Method:

5. 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.

6. Make a tadka of mustard and let it splutter; add curry leaves, hind and red chillies. Cehck for salt and other seasonings.

7. Add this tadka to the boiled moong, masala mixture and cover it immediately.

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