Finally my most favorite dish during mostly made for any festival or occasion like Ganesh Chaturthi. This is usually served as a side-dish and is pure-veg i.e. without garlic or onion.
1/2 cup moog/green lentils
1 tea spn jaggery
few pieces of cashew nuts (optional)
salt to taste
1/3 cup fresh/frozen grated coconut ( do not use dessicated coconut)
2 red chillies
1/2 tea spn turmeric powder
small piece of tamarind
1 tea spn of mustard seeds
2 sprigs of curry leaves
pinch of hing
2 tbl spn of oil
Soak moog for around 4 hours in the evening and keep them covered in a wet cloth for making moog sprouts overnite.
Grind the masala ingredient to a fine paste with water. Be careful with the chillies. Do not make the paste very watery. Keep aside.
Tip: use tepid water for grinding during winter season or when using frozen coconut. Helps grinding the coconut faster.
Wash the sprouts properly removing the green cover as much as possible. Cook the moog sprouts for 1 whistle in a pressure cooker.
Heat oil in a pan on high flame, add the mustard seeds and hing, cover with a lid until the seeds splutter. reduce to low flame and add the curry leaves.
Then add in the masala, heat for a 2 mins and keep stirring. Then add the cooked moog along with water used to cook it. Keep water to 1 cup max. Add in salt to taste and jaggery. Mix well and cook for 8-10 mins on medium heat. Stir in between and add the cashew nuts if using.
Serve with dal-rice, roti or chapati or even goan paav. Optionally garnish with chopped green coriander leaves.