Heat a skillet, add in green gram and saute them for few minutes on medium heat until they give nice aroma . Remove off heat. This step helps in reducing the raw flavour of green gram.

Transfer the roasted green gram to a mixer and dry grind it to make a course powder .

To the coarse moong powder , add in grated coconut and cardamom . Add water and make a smooth paste

Strain the mix using strainer. Press the puree nicely using a back of a laddle to extract the juice nicely . Put the leftover ground moong paste collected in the sieve back to the mixer jar , add water and grind few more times . Strain it and again grind it smooth adding little water .

Repeat the steps 2-3 times .. till you try to extract almost all the juice from the ground moong paste . Discard the pulp.

To the extracted moong juice .. add water to get desired consistency , grated jaggery and mix .

Green gram juice is ready to serve . Serve it as such or served chilled . Stays well in fridge for a week and can be consumed as and when required .