Tamarind/Chinch - small piece
Curry Leaves/Kadipata - a sprig
Asafoetida/Hing - 1/4 tsp
1. Soak Mung Beans for 5 - 6 hours. Drain the water and keep it covered overnight to get sprouts. Alternately, you can tie the soaked mung in a cloth and keep it overnight.
3. Wash the curry leaves and pat them dry. Slit the green chillies lengthwise.
4. Roast the coriander seeds and red chillies with little oil, till the coriander seeds slightly darken.
5. Grind grated coconut, roasted coriander seeds, roasted red chillies, tamarind, to a fine or slightly coarse paste. You can also add 1 - 2 tbsp cooked mung sprouts to thicken the gravy, I did not .
6. Heat about 1 tsp oil in a kadhai/wok. Add mustard seeds, curry leaves and asafoetida. When mustard seeds pop, add ground paste, cooked mung sprouts, green chillies, turmeric and salt.
7. Cook till you get the desired consistency. Serve Muga Kaati with steamed rice or chapati.