Source: Sanjeev Kapoor's Konkan cookbook
Ingredients:
- 1/4 cup whole green gram(sabut moong)
- 1 tsp oil
- 1/4 tsp fenugreek seeds(methi dana)
- 4 whole red chillies(bedgi)
- 1/2 tsp turmeric powder
- one and a half cups scraped coconut
- 1 tbsp tamarind pulp
- salt to taste
For tempering:
- 1 tbsp oil
- 1 small sized onion finely chopped
- 1/4 tsp mustard seeds and a few curry leaves
Method:
- Soak moong in half a cup of water for 3 to 4 hours. Drain and tie it up in a muslin cloth. Leave it in a warm, dark place for a day to sprout.
- Boil moong sprouts in one and a half cups of water till it is cooked but still firm and crunchy. Set aside.
- Heat oil in a frying pan. Add fenugreek seeds and sauté till light brown. Stir in whole red chillies and turmeric powder and remove from heat.
- Add to it freshly scraped coconut and grind with tamarind pulp to a fine paste. Add little water while grinding.
- Combine the ground paste, boiled sprouts, salt and half a cup of water and bring it to a boil. Add more water if the gravy is too thick. Keep aside.
- For tempering, heat oil in a small pan. Add mustard seeds. When they crackle add curry leaves. Add chopped onion and sauté till the onion turns golden brown(I was in a hurry and so the onion is not golden in the pic).
- Pour the seasoning over the curry and cover immediately to trap the flavors.
- Serve hot with rice.
Note: I like to add a potato cut into cubes to the above preparation. You can boil it along with the sprouts in step 2.
