Mugagathi
March 15th, 2009 Author: Vaibhavi
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
Cashewnuts 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 cashewnuts 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.
