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Home » curries » Mooga Gathi | Goan Style Sprouted Green Gram In Coconut Gravy

Mooga Gathi | Goan Style Sprouted Green Gram In Coconut Gravy

December 10, 2019 by Raksha Kamat

1006 shares

Moong Gathi or Mooga Gathi or Muga Gathi is a traditional Goan dish usually served in temples. This dish is made using sprouts of green gram in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This mooga gathi recipe is a pure veg dish made without using onion and garlic. This dish made with sprouts of green gram 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.

Muga 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 carried around in steel buckets and served to everyone in a line.

Mooga Gathi

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. Serve muga gathi Goan recipe with hot steamed rice and rava fried brinjal.
Ingredients to make Goan mooga gathi recipe:
  • Sprouted green gram /Moong: Fresh spouted green gram is used. This is the star ingredient. 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.
  • Coconut: Freshly grated coconut is used in this green gram curry recipe. The coconut is ground and is used as a base to make the curry along with other spices.
  • Spices: Black peppercorns, dry red chilies and coriander seeds are added while grinding the gravy to make this delicious recipe.
  • Turmeric powder: This powder is added to all Indian curries. It is also known as curry powder.
  • Tamarind: Marble sized ball of tamarind is added to this recipe while grinding the grated coconut. This adds tanginess to the healthy sprouts curry.
  • Jaggery: Jaggery is added to the recipe. It adds right amount of sweetness needed.
  • Curry leaves, mustard seeds, Asafeotida: These are added while adding tempering to the Goan mooga gathi recipe.

Goan style Mooga Gathi or Goan Style Sprouted Green Gram In Coconut Gravy  is a pure vegetarian curry made on special occasions and festivals like Ganesh Chaturthi and Krishna Janmashtami.

How to make the delicious Goan mooga gathi recipe?

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) Boil 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.

Related posts: Amlechi uddamethi, Khatkhate, Alsande usali , Dudyachi bhaji

Muga gathi
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5 from 7 votes

Mooga Gathi

Moong Gathi or Mooga Gathi or Muga Gathi is a traditional Goan dish usually served in temples. This dish is made using sprouts of green gram in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This is a pure veg, no onion and no garlic curry.
Prep Time9 hours hrs
Cook Time40 minutes mins
Servings: 4 People
By: Raksha Kamat

Equipment

  • Mixer grinder
  • Kadai / wok
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Ingredients

  • 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

Instructions

  • 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.
  • Boil the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to gravy.
  • Grind the grated coconut, coriander seeds, turmeric powder, red chilies, tamarind and peppercorns to a paste.
  • 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.
  • Add grated jaggery and stir well.
  • Simmer for 10 minutes and switch off the gas.
  • 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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Mooga Gathi, muga gathi, sprouted green gram curry

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1006 shares

Filed Under: curries, Fasting Recipes, Festive Recipes, Goan Dishes, Goan Veg Dishes, Navratri Recipes, no onion - no garlic, Pure Veg, Recipes, Veg Curry, Vegetarian Recipes, Vrat Recipes

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Reader Interactions

Comments

  1. Framed Recipes

    2016-05-11 at 3:51 pm

    Love this. We make this too Raksha, but call it Mooga Ghashi. And we dont use jaggery, and we give onion tadka. – Sreelatha

    Reply
  2. Raksha Kamat

    2016-05-12 at 6:12 pm

    Oh we call it Tonak 🙂

    Reply
  3. Shrikant

    2016-05-13 at 4:47 am

    Looks testy! Photographs are very sharp !

    Reply
    • Raksha Kamat

      2016-10-29 at 6:33 pm

      thanks Shrikant

      Reply
  4. parwati singari

    2017-01-20 at 10:23 am

    interesting Raksha, though the images looked like alsandi to me, need to get my eyes checked.

    Reply
  5. Kavita

    2021-07-14 at 9:08 pm

    What if water becomes more in moong gathi, then what to do

    Reply
    • Raksha Kamat

      2021-07-14 at 11:16 pm

      Boil some more moong, and add in curry. or you can add little wheat flour in the curry to thicken it.

      Reply
  6. Manoj

    2022-02-13 at 3:48 pm

    Why is it called gathi…? Any reason for this word.??

    Reply
  7. Archana Bene

    2022-08-30 at 6:36 am

    Thank You and God bless for sharing our Authentic Goan recipes. i will make for Ganesh Chathurthi and Panchami this year

    Reply
    • Raksha Kamat

      2022-09-01 at 11:13 am

      Thanks for the comment 🙂

      Reply
5 from 7 votes (7 ratings without comment)

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Hello, I’m Raksha Kamat, the face behind Raksha’s Kitchen. I work in the tech industry, am a mom to a lovely child, and a passionate food blogger. Raksha's Kitchen was created more than a decade ago due to my passion for food and for documenting my experiments in my kitchen. Read More…

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Hi! Welcome

Hello, I’m Raksha Kamat, the face behind Raksha’s Kitchen. I work in the tech industry, am a mom to a lovely child, and a passionate food blogger. Raksha's Kitchen was created more than a decade ago due to my passion for food and for documenting my experiments in my kitchen. Read More…

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