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  1. Wash the moong, soak in water for atleast 6 hrs or the previous night and keep aside.
  2. Heat ghee in a pan, add the jeera and green chillies and saute. Toss in the moong, add the salt and sugar. Add a little water. Cover and cook for about 20 mins.
  3. Add the grated coconut and cook for another 2 to 3 mins. Drizzle a little lemon juice.
  4. Serve hot with upwas potato chiwda as an accompaniment.

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