• Serves:
  • Prep Time:
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Ingredients

Directions

  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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Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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