Mung beans ( green grams ) are one of the oldest legume in India . They are incredibly versatile and typically eaten in salads , soups and stir frys . They are high in nutrients and believed to aid many ailments . When mung beans are sprouted their nutrition composition changes . It contains lesser calories and more free amino acids and anti – toxidants than un sprouted ones . Our ancestors had known these properties and included sprouts in our diet regularly . One such traditional dish is sprout Moong Ghasi . It is usually made the next day of fasting or Ekadashi . Mooga Ghasi is a full meal in itself as it has the goodness moong , vegetables like yam , bamboo shoots , raw jackfruit , Chinese potato etc in a lightly spiced coconut based gravy . It goes well with , rice , idly , dosa and chapathi too .

Ingredients :

1 . Sprouted Green grams – 2 cups .

2 . Diced Malbar yam – 1 cup .

3 . Brined Bamboo shoots pieces ( optional ) – 1/2 cup .

4 . Grated coconut – 2 cups .

5 . Red chillies – 7 – 8 .

6 . Hog plums – 3 – 4 .

Or

Bimbili – 4 – 5 .

Or

Small marble sized tamarind ( to be added while grinding ) .

7 . Mustard seeds – 1/4 tsp .

8 . Fenugreek seeds – 1/4 tsp .

9 . Oil – 1 tsp .

Salt to taste .

For seasonings :

Oil – 1 tsp .

Mustard seeds – 1 tsp .

Curry leaves – 2 sprigs .

Method :

1 . Pressure cook malbar yam and bamboo pieces with enough water for one whistle , until they are just cooked enough .

2 . When the pressure releases open the lid of the pressure cooker . Add sprouted moong and pestle crushed hog plums or cut bimbili pieces , cook till done .

3 . In a small pan add oil and slightly roast red chillies and keep aside .

4 . In same pan roast mustard and fenugreek seeds .

5 . Grind together , grated coconut , chillies , mustard seeds and fenugreek seeds to a smooth paste with enough water .

6 . Add salt and ground masala to cooked moong with enough water . Mix it well and cook till raw smell of the masala goes .

7 . In a small pan heat oil and add mustard seeds . When mustard start to splutter add cury leaves and switch off the flame .

8 . Add this seasoning to the Ghasi .

9 . Serve hot with rice .

Note : Hog plums and bimbili are seasonal if they are not available tamarind is used .