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.
- 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.
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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.
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Mooga Gathi
Equipment
- Mixer grinder
- Kadai / wok
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.
Video
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Love this. We make this too Raksha, but call it Mooga Ghashi. And we dont use jaggery, and we give onion tadka. – Sreelatha
Oh we call it Tonak 🙂
Looks testy! Photographs are very sharp !
thanks Shrikant
interesting Raksha, though the images looked like alsandi to me, need to get my eyes checked.
What if water becomes more in moong gathi, then what to do
Boil some more moong, and add in curry. or you can add little wheat flour in the curry to thicken it.
Why is it called gathi…? Any reason for this word.??