By Devi Poojari
A simple and comforting curry made with healthy green moong sprouts, this dish pairs well as a side to rotis, rice and even dosas.
1 cup sprouted moong dal ½ cup split yellow moong dal 1 large onion, chopped 1 teaspoon mustard seeds 7-8 curry leaves 1 teaspoon turmeric powder 2 dry red chillies, broken ½ cup freshly grated coconut 2 green chillies 1 teaspoon cumin seeds 2 tablespoons coconut oil Salt, to taste
Wash and soak the yellow moong dal for 25-30 minutes and set aside.
Grind the grated coconut, green chillies and cumin seeds to a fine paste, along with some water.
Heat oil in a pressure cooker and temper the mustard seeds and curry leaves.
Add the chopped onions and red chillies and sauté for 4-5 minutes.
Add the turmeric powder followed by the ground coconut paste and cook for a couple of minutes.
Add the green moong sprouts, soaked yellow moong dal and 1.5 cups of water to the pressure cooker and bring everything to a boil.
Season with salt and pressure cook the mixture for 3-4 whistles, until the moong has cooked completely to a soft gravy-like curry.