Moong Gathi

1. 1
   prep

   Soak and sprout the moong beans overnight.

   Wash the moong beans well and soak in plenty of water for 8 hours. Drain and tie them in a clean muslin cloth. Keep in a warm, dark place for 24 to 36 hours until tiny tails appear.

   TIPSprouting time depends on climate — warmer places need just 24 hours. The tails should be just visible, about 1 cm long.
2. 2
   saute · ~1 min

   Roast the spices for the masala paste.

   1.Heat a small pan over medium heat. Add coriander seeds, cumin seeds, and fenugreek seeds.

   2.Dry roast for 30 seconds until fragrant.

   3.Add dried red chilies and toast for another 20 seconds until slightly puffed. Remove from heat.

   TIPKeep the heat low — fenugreek seeds turn bitter if over-roasted.
3. 3
   mix · ~2 min

   Grind the coconut-spice paste.

   1.Add the grated coconut, roasted spices, tamarind, and turmeric powder to a blender jar.

   2.Add 250 ml water and grind to a very smooth, thick paste. Set aside.

   TIPGrind until no visible bits of coconut remain — the paste should feel silky between your fingers.
4. 4
   pressure cook · ~10 min

   Pressure cook the sprouted moong beans.

   1.Transfer the sprouted moong beans to a pressure cooker.

   2.Add 125 ml water and salt.

   3.Close the lid and cook on medium heat for 1 whistle. Turn off the heat and let pressure release naturally.

   TIPOne whistle is enough — the sprouts are tender and cook quickly. Overcooking makes them mushy.
5. 5
   simmer · ~7 min

   Simmer the curry with the ground paste.

   1.Open the pressure cooker and add the ground coconut-spice paste to the cooked moong.

   2.Stir gently and bring to a slow simmer over low heat.

   3.Cook for 5 to 7 minutes until the raw smell of coconut disappears and the curry thickens slightly. Adjust water if needed.

   TIPDo not let it boil vigorously — a gentle simmer keeps the coconut flavour fresh and prevents splitting.
6. 6
   temper · ~2 min

   Make the coconut oil tempering.

   1.Heat coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add asafoetida, then curry leaves. Fry for 10 seconds until leaves turn crisp and fragrant.
7. 7
   garnish · ~3 min

   Finish with the tempering and serve.

   Pour the hot tempering over the simmering curry. Stir once and turn off the heat. Cover and let it rest for 3 minutes so the flavors meld.

   TIPResting is crucial — the curry thickens and the tempering infuses fully into the coconut gravy.

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