Mooga Ghasshi ( sprouted green gram in fresh coconut gravy )
Moong[Green Gram](whole sprouted) 250 gm,
Fresh Grated Coconut 1/2 no, Dried Red Chillies 3-4 no,
Tamarind about 1 Tsp, Coriander Seeds 1 Tb,
Urad Dal[skinned, split Black Lentils] 1 Tb, Salt to taste,
Mustard Seeds 1/2 Tb, Curry Leaves 5-7 no.
Saute the red chillies in little oil and then make a paste of coconut, chillies and tamarind. Saute the coriander seeds and split black lentils in oil and add to the paste and grind to get a smooth paste.
Cook the Moong with salt and water till almost done. Now add the paste and salt (if required) and simmer for 5 minutes. Add water to get the required consistency and give it one boil and remove.
Heat a Tb of oil in a small pan for tempering. To this add the mustard seeds. When they crackle, add curry leaves and pour onto the moong mixture.
Serve hot with an Indian bread of your choice.
 Dali Toi ( yellow lentil dal made in the traditional way )
Toor Dal (yellow lentils) 1 Cup, green Chillies(slit length-wise) 2-3,
To season: Oil 1 Tb, Mustard Seeds 1 Tsp, Curry Leaves 5-7,
Dried Red Chillies 2( Brocken into pieces), Asafoetida a pinch(optional)
Salt to taste
Pressure-cook the lentils till done97-10 minutes). then smash the lentils with the back of a big spoon till no whole lentils are left OR you can beat the lentils with an egg beater. Now add water to get the consistancy that you want. Add green chillies and salt and boil for a few minutes.Remove from heat and keep covered.
To season, Heat oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida,red chillies and curry leaves. Remove from heat and pour over the lentils.