Muga Kaate (Mung Sprouts Curry)

A Konkani coconut curry with whole Mung sprouts.

Ingredients:

Mung Bean/Whole Green Gram - 1/2 cup

Grated Coconut - about 1 cup

Thin Coconut Slices - about 1/4 cup

Green Chillies - 2

Coriander Seeds/Dhane - 1 tbsp

Dry Red Chillies - 4 (Byadagi Variety)

Turmeric/Haldi - 1/8 tsp

Tamarind/Chinch - small piece

Curry Leaves/Kadipata - a sprig

Asafoetida/Hing - 1/4 tsp

Salt

Oil

Method:

1. Soak Mung Beans for 5 - 6 hours.  Drain the water and keep it covered overnight to get sprouts.  Alternately, you can tie the soaked mung in a cloth and keep it overnight. 

2. Wash the sprouts.  Cook the sprouts and coconut slices in about 2 cups water till soft.

3. Wash the curry leaves and pat them dry.  Slit the green chillies lengthwise. 

4. Roast the coriander seeds and red chillies with little oil, till the coriander seeds slightly darken.

5. Grind grated coconut, roasted coriander seeds, roasted red chillies, tamarind, to a fine or slightly coarse paste.  You can also add 1 - 2 tbsp cooked mung sprouts to thicken the gravy, I did not . 

6. Heat about 1 tsp oil in a kadhai/wok.  Add mustard seeds, curry leaves and asafoetida.  When mustard seeds pop, add ground paste, cooked mung sprouts, green chillies, turmeric and salt.  

7. Cook till you get the desired consistency.  Serve Muga Kaati with steamed rice or chapati.