To begin with Mooga Gathi, sprout the green gram by soaking them in water. Next day drain the water and keep it covered in a big strainer or muslin cloth. On next day, sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.

Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to the gravy.

Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.

Heat a kadhai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.

Add grated jaggery and stir well. Simmer for 10 Minutes and switch off the gas.

In a tempering pan, add a teaspoon oil. When oil gets heated add mustard seeds. When mustard seeds flutter add asafoetida and curry leaves. Add this tempering to the sprouted green gram curry and cover the kadai. Let it cook for 5-8 minutes and the switch off the heat.

Serve Mooga Gathi with Puri or steamed rice for a perfect meal.