Mugga Upkeri (Moong Dry Curry)

Cook moong in a pressure cooker with 2 cups of water.

After one whistle, bring the flame to low and cook for 5 more minutes.

Heat oil in a pan, add mustard.

When it splutters, add curry leaves, chilli powder and the cooked moong along with salt. Mix well.

When the water gets completely evaporated, add the coconut scrapings and mix.

Keep it on the flame for another minute.

While taking it down, thoroughly mix the contents.

The curry is ready.