Wednesday, September 21, 2016

Sprouted Moong beans curry (Mooga gaathi)

Sprouted Moong beans gravy (Mooga gaathi)
Sprouted Moong beans gravy (Mooga gaathi) is the most popular dish of Goa during festive season and is specially made during the Ganesh Chaturthi festival.

Marathi Version of the recipe

English Version of the recipe

In order to prepare the sprouted moong, soak the moong for 6-7 hours. Drain away the water and leave the moong covered for the full day in a warm place. In the winter season tie moong in muslin cloth and hang in warm place. Usually moong will sprout within one day. You can also refrigerate sprouted moong and use later. This sprouted moong will last if refrigerated for another2-3days.

Sprouted moong: 1 cup
Grated coconut fresh: 1 cup
Dry Red chillies : 4
Peppercorns: 6
Dry coriander seeds: 1 ½ tsp.
Turmeric powder: ¼ tsp.
Jaggery: 1 tbsp.
Tamarind paste: 1tbsn
Mustard seeds: 1 tsp.
Asafoetida: ¼ tsp.
Curry leaves: 5-6
Salt to taste
  • Rinse the sprouted moong in water to remove the loosened skins taking care not to break the sprouts.
  • Boil the sprouted moong in 2 cups of water and ½ tsp. salt.
  • As moong sprouts are cooking, the skin will come off and start floating in water which can be removed.
  • Heat the oil in a pan and roast the red chillies, peppercorns and dry coriander seeds.
  • Grind the grated coconut along with the turmeric powder, tamarind and roasted ingredients to a fine paste.
  • Mix the ground paste with the cooked sprouted moong and cook on a low flame.
  • Add jaggery, ½ tsp. salt and continue cooking on a low flame for 5 mins.
  • Heat the oil in a pan, splutter mustard seed, add hing, curry leaves and pour the mixture onto the gravy.
  • Serve with roti, or rice. It tastes good with dosa and idli also.

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