Mooga Gathi | Goan Style Sprouted Green Gram In Coconut Gravy

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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.

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.

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.

• 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) 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.

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

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5 from 3 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 hrs

Cook Time40 mins

Course: Main Course, Main Dish

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Equipment

• Pressure cooker
• 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.
• Pressure cook 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 powder, 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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