This is a traditional konkani recipe regular in Karwari / Goan cuisine. Mooga Gathi is one of my favorite dishes. It is again a GSB (Goud Saraswat Brahmin) special. Like any Goan preparation, this curry is coconut based. It uses very simple spices such as coriander seeds, black pepper and a combination of red and green chilies. Some people prefer to use only green chilies and a few of them use just red variety. I prefer to use a combination of both.
This dish is made using green gram or moong sprouts in a delicious coconut gravy which is
tempered with mustard seeds and curry leaves. This is a pure veg dish made without using
onion and garlic. Yet, this dish tastes so delicious that you will want to eat more. This dish is
also made on special occasions like religious functions and festivals where we eat pure veg
food. It tastes great with steamed hot rice, but some people love to eat it with poori or roti. To give the recipe the perfect traditional look I have removed the skin of the moong beans, but in day to day cooking I cook it with its skin on as it has nutrients as well as maximum fiber content.
Did you know- Moong sprouts are extremely good for health. Usually sprouted lentils are more delicious, easily digestible and contain more vitamins. Sprouts contain an abundance of highly active anti-oxidants that prevent cell destruction and protect us from the on-going
effects of aging. Moong beans, apart from being a good source of protein also contain
useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol, sodium and reduce weight. It is useful for those of us who want to increase their alertness and mental abilities.
I have tasted different versions of mooga gathi but the one I like the most is the one I prepare. I personally feel that this dish has very unique flavor and taste.
So…Let’s Cook Good Food…
Ingredients:
Green Sprouted Moong – One Cup
Oil – 2 tbsp
Fresh Coconut (Scraped) – 3/4 Cup
Coriander Seeds – 1-1/2 tbsp
Red Green Chilies – 7-8
Green Chili – One (cut in two halves)
Black Pepper – 3-4
Turmeric Powder – ½ tsp
Tamarind – One ½” piece
Asafoetida (Hing) – ¼ tsp
Mustard Seeds – 1 tsp
Fresh Curry Leaves – 15-20
Optional – Cashew (Kaju) or Coconut pieces
Preparation:
Wash Green Moong and soak overnight in two cups of water. Drain and tie the green moong in a cloth.
Leave it in a warm, dark for a day to sprout. Remove the skin before cooking.
Method:
Add 1 tbsp oil in a kadai on a medium heat.
Once the oil is hot, add ¾ cup od scraped fresh coconut along with Coriander seeds, dry red
chilies and black pepper.
Roast well till coconut changes its colour to a light brown and smell well.
Keep it aside and cool.
Grind the mixture with a piece of tamarind, use little water and make a coarse paste.
Now take a vessel, on a medium head add one tbsp of oil.
Add one tsp of Mustard seeds. Once mustard seeds crackle, add green chili, and 12-15 curry
leaves.
Add turmeric powder and Asafoetida (Hing).
Now add sprouted moong and add one cup of water and mix well.
Add salt to taste.
Keep a lid on and cook for 15-20 minutes on a medium heat till they are soft.
Add Coconut mixture along with little water.
Mix well and cook for another 5 more minutes and bring the mixture to boil.
In a tempering pan, add 1/2 teaspoon oil. When oil gets heated add ½ tsp mustard seeds. When mustard seeds flutter add pinch of asafoetida and 5-6 curry leaves.
Add this tempering to the sprouted green gram curry and cover the kadai.
Let it cook for 2-3 minutes and the switch off the heat.
Serve Mooga Gathi with steamed rice for a perfect meal.
While cooking you can add Cashew or fresh coconut pieces if you like. This addition also gives good taste to this recipe.
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