Green Moong in Coconut Gravy

Ingredients 

• 2 cups sprouted green gram, peeled
• 1 cup fresh coconut slices
• 2 tablespoons chopped fresh coriander leaves 
• 8-10 cashewnuts
• 1 green chilli, chopped
• ½ teaspoon turmeric powder
• Salt to taste
• 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.