Mugagathi
Ingredients:
| Moong | 1/4 kg |
| Coconut | 1 |
| Whole red chilly | 8-10 |
| Turmeric powder | 1/4 tsp |
| Black pepper | 4-5 |
| Coriander seeds | 2 tsp |
| Kadipatta leaves | 8-10 |
| Asafoetida | 1/4 tsp |
| Mustard seeds | 1/2 tsp |
| Jaggery | 1 tbsp |
| Tamarind | lemon size |
| Coconut pieces | 1 cup |
| Cashew nuts | 2 tbsp |
| Coconut oil | 2 tbsp |
| Salt |
How to make Mugagathi:
Soak moong in water for 8 hours.
Drain the water and tied the moong in a clean cloth for sprouts at least 10-12 hrs.
After that put sprouted moong in water for 6-8 hrs to remove the skin.
Remove all skin.
In a kadai take 4-5 cups of water and cook moong on low flame.
While cooking add coconut pieces, turmeric powder,4-5 kadipatta leaves and salt.
In a coconut add coriander seeds,red chilly,black pepper and tamarind.
Make fine paste in a mixer.
Add the paste to cooked moong with jaggery and cashew nuts pieces.
Allow to boil.
In a small pan heat coconut oil and add mustard seeds,asafoetida and kadipatta leaves.
Pour the tadka in moong.
Cover the pan and remove the flame.
Mugagathi is ready.
March 15th, 2009
