### TranslatedIngredients: 1/2 cup sprouts, 6 tablespoons coconut - grated, 5 whole black peppers, 3 dry red chillies, 1 teaspoon coriander seeds, 1 teaspoon turmeric powder, 1 tamarind paste - a little, 1/2 teaspoon Rye, 8-10 curry leaves, asafoetida, 1 teaspoon Jaggery - grated, 2 teaspoons oil ### PrepTimeInMins: 540 ### CookTimeInMins: 40 ### TotalTimeInMins: 580 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make Muga Gathi, first soak green moong in water. The next day drain the water and tie it in a muslin cloth. The next day you will see that moong has started sprouting. Place it in the middle of your hands and spices from which it will remove the skin. Add the moong and 2 cups of water to it in a pressure cooker. Cook till 2 to 3 cities come and keep water separately. We will use this water to make gravy. Now add coconut, coriander powder, turmeric powder, red chillies, tamarind and black pepper in a mixer grinder and grind them. Now heat oil in a pan. Add moong and 3/4 cup leftover water. Now add jaggery and mix it. Cook for 10 minutes and turn off the gas. Now heat the oil in a tadka pan. Add mustard seeds, asafoetida and curry leaves. Allow to cook for 30 seconds and add the tempering to the gravy. Mix and let it cook for 5 to 8 minutes. Turn off the gas. Serve Muga Gathi with rice and carrot fenugreek pachdi for dinner.