MOOGA GHASHI/GREEN GRAM IN COCONUT GRAVY - Rekha Vishwanath Nayak
INGREDIENTS:-
sprouted moong - 1 cup
yam, cut into small cubes - 1 cup
salt to taste
For masala:-freshly grated coconut - half
fried red chilly - 3-4
tamarind - small chana size
mustard seeds - 1/2 tsp
turmeric pow - 1/2 tsp
For tadka:-oil - 2tsp
mustard seeds - 1tsp
curry leaves - 3 strands
METHOD :-1. How to sprout moong ?
Sprout the green gram at home by soaking it in water overnight. Drain water next morning. & tightly close it with a lid. At night again soak it in water. Morning it will be sprouted completely & you will be able to peel the skin.
2. Grind all the ingedients together except musterd seeds to a coarse paste. Now add mustard seeds & grind it to a smooth paste & keep it aside.
3. In a vessel, put sprouted moong + enough water & cook it directly on flame. (do not over cook it).
4. Cook yam cubes into pressure cooker till ther are soft.
5. Transfer cooked moong+yam into a broad based vessel & add ground masala+salt to taste+water(as required to make it a curry) & bring it to boil stirring every once a while.
6. In a tadka pan, heat oil & add mustard seeds. On spluttering add curry leaves. After few seconds switch off the stove & add this tadka to boiling dish & close the gravy with a lid.
7. Serve hot with rice/idlies.
sprouted moong - 1 cup
yam, cut into small cubes - 1 cup
salt to taste
For masala:-freshly grated coconut - half
fried red chilly - 3-4
tamarind - small chana size
mustard seeds - 1/2 tsp
turmeric pow - 1/2 tsp
For tadka:-oil - 2tsp
mustard seeds - 1tsp
curry leaves - 3 strands
METHOD :-1. How to sprout moong ?
Sprout the green gram at home by soaking it in water overnight. Drain water next morning. & tightly close it with a lid. At night again soak it in water. Morning it will be sprouted completely & you will be able to peel the skin.
2. Grind all the ingedients together except musterd seeds to a coarse paste. Now add mustard seeds & grind it to a smooth paste & keep it aside.
3. In a vessel, put sprouted moong + enough water & cook it directly on flame. (do not over cook it).
4. Cook yam cubes into pressure cooker till ther are soft.
5. Transfer cooked moong+yam into a broad based vessel & add ground masala+salt to taste+water(as required to make it a curry) & bring it to boil stirring every once a while.
6. In a tadka pan, heat oil & add mustard seeds. On spluttering add curry leaves. After few seconds switch off the stove & add this tadka to boiling dish & close the gravy with a lid.
7. Serve hot with rice/idlies.
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