Konkani Style Mooga Ghushi

Name: Konkani Style Mooga Ghushi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: ½ cup Green Moong Dal (1/2 cup Green Moong Dal (Whole)); ½ cup Coconut (1/2 cup Fresh coconut grated); 2 pieces Red Chili (2 Dry Red Chilli lightly roasted); ¼ tsp Tamarind Paste (1/4 teaspoon Tamarind Paste or 1 small gooseberry sized tamarind (remove seeds and fibre if any)); 2 tsp Coconut Oil (2 teaspoons Coconut Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Table Salt (Salt to taste)

A Konkani curry of sprouted whole green moong dal cooked in a tangy gravy of fresh coconut, dry red chillies, and tamarind, finished with a mustard seed and curry leaf tempering.

30 minIndian

Servings4

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Steps

1To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.
2Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.
3In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.
4Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.
5Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.
6The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.
7Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.
8Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal.