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Green Moong in Coconut Gravy

A popular dish from the saraswat community of Karanataka. This is a Sanjeev Kapoor exclusive recipe.

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Green Moong in Coconut Gravy

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Main Ingredients Sprouted Green gram, Fresh coconut slices
Cuisine Karnataka
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Green Moong in Coconut Gravy

  • 2 cups Sprouted Green gram peeled
  • 1 cup Fresh coconut slices
  • 2 tablespoons Fresh coriander leaves chopped
  • 8-10 Cashewnuts
  • 1 Green chilli chopped
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Coconut oil
  • 1 tablespoon Coriander seeds
  • ½ teaspoon Fenugreek seeds (methi dana)
  • 3 Dried red chillies
  • ½ teaspoon Rice
  • 1 teaspoon Tamarind paste
  • 1 teaspoon Mustard seeds
  • 6-7 Curry leaves
  • ½ teaspoon Asafoetida

Method

  1. Bring 2 cups water to a boil. Add sprouts and stir. Add 1 tablespoon chopped coriander, cashewnuts and green chilli, mix well, cover and cook on low heat for 3-4 minutes.
  2. Add turmeric powder and salt, stir to mix, cover and cook again for 2-3 minutes.
  3. Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds and let the seeds splutter.
  4. Add broken dried red chillies, rice and sauté well.
  5. Place coconut slices in a grinder jar. Add tamarind paste, sautéed ingredients and ½ cup water and grind into a fine paste.
  6. Add ground paste to the sprouts along with a little water. Stir to mix and cook on low heat for a minute.
  7. Heat remaining oil in a small tempering pan. Add mustard seeds and let the seeds splutter. Add curry leaves and asafetida and pour this tempering over the sprouts. Cover immediately and cook for a minute.
  8. Remove the cover and mix well. Cover again and simmer for a minute.
  9. Serve hot garnished with the remaining chopped coriander.
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