Moong Sookha

Moong Sookha

  • Servings: 6-8
  • Difficulty: Easy
  • Print

[Black eyed beans (Chawli) sookha – same recipe]


  • 1 cup dehydrated moong
  • 1 cup fresh grated coconut
  • 1 tbsp.Tamarind juice
  • 1 tbsp. jaggery
  • Salt to taste

Roast, each separately & powder

  • 1 tbsp. coriander seeds
  • 3 red chillies
  • ½ tsp. cumin seeds
  • ½ tsp. mustard seeds
  • ½ tsp. pepper corns


  • ½ tsp mustard seeds
  • 3 flakes garlic, crushed
  • Few curry leaves
  • 2 onions, sliced


  1. Pick and wash moong.  (Moong may also be soaked overnight). 
  2. Boil in 2 cups water until cooked. 
  3. Heat oil, add the mustard seeds, curry leaves, crushed garlic, sliced onions and fry till onions are soft and pinkish. 
  4. Add the powdered masala, grated coconut, jaggery and sauté for 2 to 3 minutes. 
  5. Add the cooked moong, salt and the tamarind juice and simmer for 10 minutes.  Adjust seasoning.
  6. Serve hot with chappatis, pooris or steamed rice.

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