MUGA GATHI

Muga Gathi or Mugache Gathi
This is a traditional vegetarian Goan, Maharashtrian dish made with sprouted Moong. It is usually served in temples and made during religious festivals especially Ganesh Chaturthi.
This vegan recipe is a no ginger, no garlic, no onion recipe and uses only 1 tbsp of oil.
Simply delicious-and best enjoyed with Puris.

INGREDIENTS FOR MOONG:

• 250 gms green Moong ( soaked and sprouted)

• 4-5 green chilies

• salt to taste

INGREDIENTS FOR MASALA

• 5 cloves

• 7-8 black pepper

• 3 tsp coriander seeds

• 150 -200 gms fresh grated coconut

• 4-5 dry red chilies ( Kashmiri)

• Tamarind ( small piece)

• ½ tsp turmeric powder

TEMPERING

• 2-3 tbsp coconut oil

• 1tsp mustard seeds

• Few curry leaves

• ¼ tsp Hing( asafoetida)

INSTRUCTIONS

• Soak the sprouted Moong in plenty of water for 1hour

• The skin of the sprouts will loosen

• Remove as much skin as you like and discard it. This step is completely optional. It is commonly followed in Goa. Many times I cook the Moong with the skin on

• Now take a large pot and put the Moong in it

• Put enough water in the Moong to boil and cook 

• Add salt and green chilies and few curry leaves

• Boil and cook the Moong until soft 

• Dry roast cloves, pepper, coriander seeds on low flame for 1min.Add half of the fresh grated coconut and dry red chilies. Dry roast until coconut turns light brown in color

• Cool the mixture. Add remaining coconut, haldi powder, and tamarind

• Grind to a fine paste using little water

• Add this paste to the cooked Moong sprouts

• Mix well

• Add jaggery 

• Adjust seasoning

• Cook for another 4-5 mins 

• Heat oil in the pan for tempering

• Add mustard seeds

• Once mustard seed crackle add Hing and curry leaves

• Pour this Tadka over the curry 

• Your delicious and healthy Muga Gathi is ready 

• Enjoy with Puris

NOTE:

Traditionally cashews are added to the curry during festivals

SPICE LEVEL: 🌶🌶🌶