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 Time 9 hours
Cook Time 40 minutes
Servings 4 People
Kadai / wok
- 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
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.