Mooga Gathi | Goan Style Sprouted Green Gram In Coconut Gravy

Moong Gathi or Mooga Gathi or Muga Gathi is a traditional Goan dish usually served in temples. This dish is made using green gram or moong sprouts in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This is a pure veg dish made without using onion and garlic. Yet this dish tastes so delicious that you will want to eat more. This dish is also made on special occasions like Pooja and festivals where we eat pure veg food. It tastes best with pooris, but some people love to eat it with rice.

moogachyo gathi
In Goan temples, pure veg food without onion and without garlic is served on special occasions. People sit in a line on the floor and are served food on banana leaves. The curries are normally carries around in steel buckets and served to everyone in a line.

sprouted moong curry
Moong sprouts are extremely good for health. They are rich in proteins and loaded with vitamins and minerals. They help lower cholesterol and reduce weight.
Ingredients:        Prep. Time: 30 Minutes (excluding soaking time), serves: 4
½ cup sprouted green gram/moong
6 tablespoon coconut, grated
5 black peppercorns
3 Kashmiri dry red chilies
1 teaspoon coriander seeds
1 teaspoon turmeric powder
1 marble sized ball of tamarind
½ teaspoon mustard seeds
8 – 10 curry leaves
Pinch of asafoetida
1 teaspoon jaggery, grated
2 teaspoon oil

Procedure:

1) Sprout the green gram by soaking in water and then next day drain the water. Keep it covered in a big strainer or muslin cloth. On next day sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.
2) Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to gravy.
3) Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.
4) Heat a kadai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.
5) Add grated jaggery and stir well.
6) Simmer for 10 Minutes and switch off the gas.
7) In a tempering pan, add 1 teaspoon oil. When oil gets heated add mustard seeds. When mustard seeds flutter add asafoetida and curry leaves. Add this tempering to the sprouted green gram curry and cover the kadai.

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