Servings - 8

Ingredients: 

• 2 cups of moong/mung bean 

• 4 - 5 cups of water 

• 2 tbsp oil 

• 1 tsp mustard seed 

• 1 tsp cumin seeds 

• 1/4 tsp hing/asafoetida 

• 1/4 tsp turmeric powder 

• Curry leaves 

• 4 - 5 green chillies 

• 1 tsp grated ginger 

• Salt to taste 

• 1 tbsp jaggery powder 

• 2 tbsp lemon juice 

• Fresh coriander 

• Grated coconut  

Method: 

1. Rinse and soak the moong/mung bean overnight.  

2. Next day rinse and drain the water. 

3. Pressure cook the soaked moong/mung bean along with 1/2 tsp salt for 1 whistle.

4. Once the pressure is released, open the lid and drain the moong/mung bean.

5. Heat oil in a pan and in mustard seeds and let them splutter. 

6. Next, add cumin seeds and let them splutter. 

7. Add hing, turmeric powder, curry leaves and green chillies. 

8. Sauté until aromatic, then add ginger and sauté for a few seconds. 

9. Add in the cooked moong/mung bean, salt to taste and jaggery powder. 

10. Mix well to cook on low heat. (Do not over-mix the moong/mung bean).   

11. Stir in the lemon juice, fresh coriander leaves and grated coconut.