March 15th, 2009 Author: Vaibhavi


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


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.



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