Android app on Google Play iPhone app Download from Windows Store


Sprouted Moong beans gravy (Mooga gaathi)


Sprouted moong: 1 cup

Grated coconut: 1 cup

Red chillies : 3

Peppercorns: 8

Dry coriander seeds: 1 tspn

Turmeric powder: ¼ tspn

Jaggery: 1 tbspn

Tamarind paste: 1tbsn

Mustard seeds: 1 tspn

asafoetida : ¼ tspn

Curry leaves: 9-10

Salt to taste


Rinse the sprouted moong in water to remove the loosened skins taking care not to break the sprouts.
Boil the sprouted moong in 2 cups of water.
Once it’s cooked the moong skins will come off and start floating in water which can be removed.
Heat the oil ia pan and roast the red chillies, peppercorns and dry coriander seeds.
Grind the grated coconut along with the turmeric powder, tamarind and roasted ingredients to a fine paste.
Mix the ground paste with the cooked sprouted moong and cook on a low flame.
Add jaggery,salt and continue cooking on a low flame for 5 mins.
Heat the oil in a pan, splutter mustard seed.
Add hing, curry leaves and pour the mixture onto the gravy.
Serve with chapathi, puri or rice.