Sprouted Moong Saar / Mooga Saar

TH has had his wisdom tooth extracted and is in quite a bit of pain, and can't really chew on anything or have anything hot or spicy for a couple of days. He had ice-creams and shakes for a day, but doesn't feel like he's had a meal, unless he has his quota of rice.
I made this mooga saar with rice for him, which is a nice comforting meal !



This is one of my favourites, apart from this tomato saar, from Ma's different varieties of saar. Its made from sprouted green moong. A simple, quick saar that goes really well with rice and any simple sabji. This saar doesn't let any of the sprouted goodness go waste and is really nutritious.

If you have the patience, you can sprout the green moong. I'm lucky since I get sprouted moong from my vegetable vendor.

What you need -

1 cup sprouted green moong
6-8 sprigs of coriander
2 tbsp grated coconut
1 tbsp grated jaggery
1 tbsp jeera / cumin seeds
2 green chillies
1/2 tsp tamarind pulp
1/2 tsp salt or to taste
1/2 tsp mustard seeds
1 tsp oil
a few curry leaves

What you do with it -

Take the leaves off the sprigs, clean, chop and set aside
Cook the sprouted moong in enough water. Drain and save the water
The skin of the sprouts rises up when you cook it. Take this skin along with some of the cooked moong and set aside
Store the remaining cooked moong to make an usal or any other sabji
Add the coconut, coriander leaves, jeera, tamarind, green chillies and jaggery to the skin and moong that is kept aside and grind to a smooth paste
Add the water (check the consistency and add appropriately) from the cooked moong and salt and bring to a boil
Temper the mustard seeds and curry leaves in a tsp of oil and add to the saar once its done
Serve with rice for a simple satisfying meal