Moong in Green Masala /Mung Green Masala


green masala mung ,coconut green masala moong

Sprouted moong in delicious spicy coconut and green masala goes best with chapati/ bhakri.pole or pav. This green coconut masala mung is healthy and delicious.
 This green masala sprouted mung/moong is very easy to prepare. I love sprouts in any form and we try to incorporate  it in our diet  regularly either as a stir fry /salad or making dosas/chillas.
mung in green masala,moong green masala


 1 cup mung /Moong 
1/2 cup coconut grated
1 small onion 
3 to 4 dark green chilies(spicy ones)/5 to 6 light green chillies 
1 inch ginger 
3 to 4 Small cloves of garlic 
1 tsp jeera /cumin seeds 
1 cup tightly packed coriander leaves. 
1/2 tsp Garam masala powder 
1 onion chopped 
Curry leaves a sprig 
1/4tsp asafoetida/hing 
Oil 1 tbsp 

Wash and soak the moong for 4 to 5 hours. 
Then keep it to sprout overnight or for 8 to 9 hours  , drain the water and tie it in a muslin or cotton cloth. 
Untie the cloth next morning, the  moong must have sprouted well. 
Rinse and keep aside. 
Take grated coconut, ginger garlic chillies, onion coriander leaves cumin seeds/jeera and grind to a paste adding little water . 
Heat a vessel, add oil ,once hot add curry leaves and hing /asafoetida
Add chopped onions and fry until it turns translucent. 
Add the ground coconut paste and saute for 8 to 10 min over low flame. 
Then add water, add salt and haldi/turmeric powder and the sprouted moong. 
Cover with lid and cook over medium flame until the moong is cooked. 
Add salt, garam masala powder and some lime juice as needed. 
You can add in 1 tsp jaggery as well. 
Serve hot with chapati/pole/bhakri or pav. 

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