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: 🌶🌶🌶