|Whole red chilly||8-10|
|Turmeric powder||1/4 tsp|
|Coriander seeds||2 tsp|
|Mustard seeds||1/2 tsp|
|Coconut pieces||1 cup|
|Cashew nuts||2 tbsp|
|Coconut oil||2 tbsp|
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