Sukha Moong with Coconut


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Same recipe can be used for whole chana.

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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 sliced
5 garlic (lehsun) cloves, crushed

Fresh Coconut grated 1 cup, salt to taste.
1 tbsp. grated jaggery, 1/2 tsp. tamarind paste


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This recipe was contributed by Foodie #383072 on 03 Sep 2007

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