How to make Green Moong in Coconut Gravy - A popular dish from the saraswat community of Karanataka.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sprouted Green gram (अंकुरित मूंग), Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Main Course Vegetarian

Green Moong in Coconut Gravy Recipe Card

Green Moong in Coconut Gravy
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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

You can also find more Main Course Vegetarian recipes like Kulith, Exotic Vegetables In Plum Sauce, Paneer Yogi, Baby Onions with Potatoes.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Green Moong in Coconut Gravy Recipe

  • Sprouted Green gram peeled 2 cups

  • Fresh coconut 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Cashewnuts 8-10

  • Green chilli chopped 1

  • Turmeric powder ½ teaspoon

  • Salt to taste

  • Coconut oil 2 tablespoons

  • Coriander seeds 1 tablespoon

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Dried red chillies 3

  • Rice ½ teaspoon

  • Tamarind paste 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 6-7

  • Asafoetida ½ teaspoon

Method

Step 1

Bring 2 cups water to a boil. Add sprouts and stir. Add 1 tablespoon chopped coriander, cashewnuts and green chilli, mix well, cover and cook on low heat for 3-4 minutes.

Step 2

Add turmeric powder and salt, stir to mix, cover and cook again for 2-3 minutes.

Step 3

Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds and let the seeds splutter.

Step 4

Add broken dried red chillies, rice and sauté well.

Step 5

Place coconut slices in a grinder jar. Add tamarind paste, sautéed ingredients and ½ cup water and grind into a fine paste.

Step 6

Add ground paste to the sprouts along with a little water. Stir to mix and cook on low heat for a minute.

Step 7

Heat remaining oil in a small tempering pan. Add mustard seeds and let the seeds splutter. Add curry leaves and asafetida and pour this tempering over the sprouts. Cover immediately and cook for a minute.

Step 8

Remove the cover and mix well. Cover again and simmer for a minute.

Step 9

Serve hot garnished with the remaining chopped coriander.