Mooga Ghati (Sprouted Green Gram)
Mooga Ghati is a lightly spiced, semi dry gravy prepared in a coconut paste that’s prepared in Goa. It can be served as side dish with rice, or with rotis or even had with Goan pao for breakfast.
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Ingredients
For the Masala Paste:-
- 1/2 cup Fresh grated coconut
- 1/2 tsp turmeric powder
- 2 Green chillies (Roughly chopped)
- 1 Tamarind Ball (small marble sized ball)
Other Ingredients:-
- 2 tbsp Oil
- 1 tsp Mustard seeds
- A Pinch hing (Asafoetida)
- 8 Fresh Curry leaves
- 1 medium sized Onion (Sliced)
- 1 cup Moong (Sprout them, after sprouting you get 2 cups)
- Salt (As required)
Instructions
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1 Sprout the moong.
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2 In a vessel, add the moong with sufficient water to cover the moong. Add salt and cook till moong are tender.
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3 Prepare the masala paste in a grinder using coconut, turmeric powder, tamarind and green chilies with sufficient water to form a fine paste.
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4 In another pan, add oil, mustard seeds. Allow them to crackle. Add hing and curry leaves. Fry for half a minute.
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5 Add the masala paste. Fry for 2-3 minutes. Remove the masala and keep aside.
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6 In same pan, fry Onions for 2-3 minutes.
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7 Add the fried masala paste and the moong. Adjust the salt.
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8 Cover and cook for 5 minutes till done and gravy is semi dry. (you can add little garam masala , optional). (See Recipe Notes below)
Recipe Notes
- If serving for breakfast, can make the gravy a bit water to be soaked and eaten with pao.
- Click here for Goan Pao Recipe
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Xantilicious.com
| Recipe Name | : | Mooga Ghati (Sprouted Green Gram) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/mooga-ghati-sprouted-green-gram/ |
| Passive Time | : | 48 Hours |
| Prep Time | : | 15 minutes |
| Cook Time | : | 15 minutes |
| Serving | : | 6 People |
Ingredients
For the Masala Paste:-
- 1/2 cup Fresh grated coconut
- 1/2 tsp turmeric powder
- 2 Green chillies (Roughly chopped)
- 1 Tamarind Ball (small marble sized ball)
Other Ingredients:-
- 2 tbsp Oil
- 1 tsp Mustard seeds
- A Pinch hing (Asafoetida)
- 8 Fresh Curry leaves
- 1 medium sized Onion (Sliced)
- 1 cup Moong (Sprout them, after sprouting you get 2 cups)
- Salt (As required)
Instructions
| 1 | Sprout the moong. | |
| 2 | In a vessel, add the moong with sufficient water to cover the moong. Add salt and cook till moong are tender. | |
| 3 | Prepare the masala paste in a grinder using coconut, turmeric powder, tamarind and green chilies with sufficient water to form a fine paste. | |
| 4 | In another pan, add oil, mustard seeds. Allow them to crackle. Add hing and curry leaves. Fry for half a minute. | |
| 5 | Add the masala paste. Fry for 2-3 minutes. Remove the masala and keep aside. | |
| 6 | In same pan, fry Onions for 2-3 minutes. | |
| 7 | Add the fried masala paste and the moong. Adjust the salt. | |
| 8 | Cover and cook for 5 minutes till done and gravy is semi dry. (you can add little garam masala , optional). (See Recipe Notes below) | |
how do you sprout the dhal?
Hi Carol- Ann…
My simple way
(1) Soak sprouts overnight.
(2) Next morning drain all the water, cover bowl and keep in a warm place.
(3) Every night and morning , sprinkle some water over them.
(4) Your sprouts should be ready in 2 days or if you want longer sprouts, keep it for 3 days.
Very nice and helpful too thanks a lot to you. Can u please suggest me the recipie of moong bhaji in goan style for 50 to 60 peoples
Hello
You can try the moong ghati or this one below
https://xantilicious.com/recipe/mooga-ros/
All recipes I have specified approximately number of people it serves … so check that number and increase the recipe quantity accordingly…
Thank you for this recipe. love it
Your most welcome Lorraine 😊