To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.
Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.
In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.
Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.
Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.
The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.
Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.