Sukha Moong with Coconut
by Foodie #383072
Added to 1 cookbook
This recipe has been viewed 3795 times
Same recipe can be used for whole chana.
Add your private note
Sukha Moong with Coconut recipe - How to make Sukha Moong with Coconut
Preparation Time:    Cooking Time:    Total Time:
2Cups sprouted Moong (whole green gram)
(soaked overnight). Drain water and hang it for 24 hours to get the sprouted Moong. Boil and keep aside.
Dry roast and Powder:
Dry red chillies 2
Kashmiri chillies 3
Turmeric 1/2 tsp.
Cumin seeds 1/2 tsp.
coriander (dhania) seeds
Red Rice 1 tbsp.
Chana dal 1/2 tbsp.
Seasoning: 1 tbsp.coconut oil
1 tsp. Mustard seeds
10 curry leaves
1 Big ONion sliced5 garlic (lehsun) cloves, crushed
Fresh Coconut grated 1 cup, salt to taste.
1 tbsp. grated jaggery, 1/2 tsp. tamarind paste
This recipe was contributed by Foodie #383072 on 03 Sep 2007
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.