### TranslatedIngredients: 1/2 cup Green Moong Dal (Whole),1/2 cup Fresh coconut - grated,2 Dry Red Chilli - lightly roasted,1/4 teaspoon Tamarind Paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any),2 teaspoons Coconut Oil,1 teaspoon Mustard seeds,1 sprig Curry leaves,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Konkan ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal.