A good side dish which can also be used as a stuffing for franky,samosaetc. or can be used as snacks alongwith chopped onion and crispy farsan.
1)150 grams or 2 teacups -- Whole Greengram or Moong
2) 3 or as per taste -- Green Chillies
3)2 Teaspoons or as per taste-- Salt
4)1/2 Teaspoon -- Musturd or raai
5)2 pinches -- Asafoetida
6)1/4 Teaspoon -- Turmeric Powder
7)3 Twigs of -- Karripatta (Optional)
8)1 Cup -- Grated Coconut
9)5 cloves of -- Garlick
10)1 Tablespoon -- Cooking Oil
11)1 cup -- Finely chopped Corriander Leaves
12)1 Tablespoon -- Lemon Juice
*Soak the Moong in plenty of water for 12 hours.Then remove them from water. Cover With a
cloth and keep them in cosy place till they sprout.(Instead of this proccess you can buy
300 grams sprouted moong which are available in the market)
*Slit green chillies in the middle.
*Separate the Karripatta leaves from it's twig.
*Grind grated coconut and peeled garlick cloves coarsly.
* 3 cups -- Hot water
* Heat the pan or Kadai.
* put the oil.
*As oil starts heating, add First Mustard to sputter, followed by Asafoetida,Turmeric
powder, Chillies and Karripatta leaves.
* Then add the sprouted Moong and salt.
*Pour in 3 cups of hot water and stir well.
*Cover the pan and let the Moong cook on a medium haet. Stir Occasionally.
* When cooked add the coconut and garlick coarse paste.
* Then add chopped corriander and lemon juice.
*Stir well and the dish is ready to eat.