Mooga Gathi
Mooga Gathi (Sprouted Green Gram in Coconut Gravy) A traditional Goan temple-style curry made with sprouted green gram in a tangy coconut gravy, tempered with mustard seeds and curry leaves. A pure vegetarian, no onion, no garlic dish.
Servings 4 People
Equipment
- Mixer grinder
- Kadai / wok
Ingredients
- ½ cup sprouted green gram moong
- 6 tablespoons grated coconut
- 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 grated jaggery
- 2 teaspoons oil
Instructions
- Sprout the green gram by soaking overnight, then draining and covering until sprouts appear. Rub gently to remove loose peels.
- Boil the sprouted green gram in 2 cups water. Drain, reserving the water.
- Grind coconut with coriander seeds, turmeric, red chilies, tamarind, and peppercorns into a smooth paste.
- Heat a kadai, add the gravy and boiled sprouts. Add ¾ cup water (preferably reserved moong water) to thin as needed.
- Add grated jaggery and stir well.
- Simmer for 10 minutes, then switch off heat.
- Temper mustard seeds, asafoetida, and curry leaves in oil, then pour over the curry and cover.
Video
Notes
If watery, add more boiled moong or a little wheat flour to thicken. Some variations skip jaggery and use an onion tempering instead.