Sprouted Moong Dal Curry, called as Mooga Gathi in Goa is a delicious vegetarian dish without onion and garlic. It is commonly made for poojas, weddings and festivals like Ganesh Chaturthi. It can be served with Pooris, rotis or rice.
A typical Goan vegetarian meal at the time of Ganesh Chaturthi usually consists of Rice, curry like Varan/Toi, Mooga Gathi (Sprouted Moong Dal Curry), Mirchi Bhaji, Dudhi Bhaji and some sweet like Manganney/Pays and of course Modaks.
Here is the step by step Moong Dal Curry (Mooga Gathi) recipe with pictures:
Serves: 3
Soaking Time: 2 days
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
Moong Dal: 1/2 cup
Scraped Coconut: 1/2 cup
Peppercorn: 6
Dry Red Chilies: 2
Tamarind: A marble sized ball
Tomato: 1 small
Green Chilly: 1 small slit vertically
Jaggery: 1/2 tbsp
Turmeric Powder: 1/4 tsp
Asafoetida (Hing): A pinch
Mustard Seeds: 1/4 tsp
Curry Leaves (kadipatta): 2-3
Garam Masala: 1/4 tsp
Salt: to taste
Method of Preparation:
- Soak the moong dal two days in advance in sufficient water. Drain the water the next day and keep covered for another day.
- The moong would have sprouted by second day. Wash the moong dal properly and drain out most of the greens
- Cook the moong dal, green chilly and tomato with sufficient water till soft.
- Grind together the scraped coconut, tamarind, peppercorn and dry red chilies.
- Add salt, jaggery, turmeric powder, garam masala and ground coconut to the moong and let cook for 2-3 minutes.
- In a small pan, heat 1 tsp oil. Add mustard seeds and let splutter. Add hing and kadipatta and stir fry. Add all these contents to the moong. Mix well.
Sprouted Moong Dal Curry (Mooga Gathi)
- Moong Dal: ½ cup
- Scraped Coconut: ½ cup
- Peppercorn: 6
- Dry Red Chilies: 2
- Tamarind: A marble sized ball
- Tomato: 1 small
- Green Chilly: 1 small slit vertically
- Jaggery: ½ tbsp
- Turmeric Powder: ¼ tsp
- Asafoetida (Hing): A pinch
- Mustard Seeds: ¼ tsp
- Curry Leaves (kadipatta): 2-3
- Garam Masala: ¼ tsp
- Salt: to taste
- Soak the moong dal two days in advance in sufficient water. Drain the water the next day and keep covered for another day.
- The moong would have sprouted by second day. Wash the moong dal properly and drain out most of the greens
- Grind together the scraped coconut, tamarind, peppercorn and dry red chilies.
- Cook the moong dal, green chilly and tomato with sufficient water till soft.
- Add salt, jaggery, turmeric powder, garam masala and ground coconut to the moong and let cook for 2-3 minutes.
- In a small pan, heat 1 tsp oil. Add mustard seeds and let splutter. Add hing and kadipatta and stir fry. Add all these contents to the moong. Mix well.
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