Wash the sago thrice and drain the water. Sprinkle a little water and keep it aside for 4 hours or overnight. Soak the moong dal for 1 hour and keep it aside.
In a pan add the moong dal and add 1 cup of water and turmeric powder and a tsp of oil. Cook till the dal becomes soft. Ensure it should not be mushy. Drain the extra water.
Grind the ginger, green chili and curry leaves into a coarse paste.
In a pan add the oil and add and add in the mustard seeds. Add in the coarsely ground paste.
Saute for a few minutes and add the soaked sago. The soaked sago will be separate grains. Add the cooked moong dal to this and mix well. Add in the grated coconut and mix well.
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