Mooga Ros
Mooga ros commonly done in Goan households and found at many local tea shops in Goa served along with pao.
Ingredients
- 1 cup Moong
- 1 1/2 large Onion (roughly sliced)
- 1/2 cup Fresh grated/shredded coconut
- 1 1/2 tbsp Homemade Xacuti masala (or ready made, see recipe notes below)
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 2 Green chilies (slit )
- 4 tbsp Coconut Milk (optional)
- Coriander leaves (chopped)
- Salt (as required)
Instructions
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1 Wash the moong. Allow them to sprout for 2 days.
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2 Roast 1 onion along with coconut in 1 tbsp oil till brown. Leave aside to cool. Grind this coconut along with xacuti masala powder with water till a fine paste is formed. keep aside.
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3 In a vessel, add, 2 tbsp oil, add mustard seeds and allow them to splutter, fry remainig 1/2 onion till soft. Add the xacuti masala paste. Fry for 2-3 minutes.
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4 Add the sprouted moong, mix well.
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5 Add about 1 1/2 -2 cups water along with slit green chilies. Allow it to cook till the moong are done. Add salt as per taste.
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6 Add coconut milk. (optional)
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7 Sprinkle coriander leaves.
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8 Ready!
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9 Serve with Pao. (See recipe notes below for recipe link and other recipes using moong).
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Xantilicious.com
| Recipe Name | : | Mooga Ros |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/mooga-ros/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 20 minutes |
| Cook Time | : | 30 minutes |
| Serving | : | 4 People |
Ingredients
- 1 cup Moong
- 1 1/2 large Onion (roughly sliced)
- 1/2 cup Fresh grated/shredded coconut
- 1 1/2 tbsp Homemade Xacuti masala (or ready made, see recipe notes below)
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 2 Green chilies (slit )
- 4 tbsp Coconut Milk (optional)
- Coriander leaves (chopped)
- Salt (as required)
Instructions
| 1 | Wash the moong. Allow them to sprout for 2 days. | |
| 2 | Roast 1 onion along with coconut in 1 tbsp oil till brown. Leave aside to cool. Grind this coconut along with xacuti masala powder with water till a fine paste is formed. keep aside. | |
| 3 | In a vessel, add, 2 tbsp oil, add mustard seeds and allow them to splutter, fry remainig 1/2 onion till soft. Add the xacuti masala paste. Fry for 2-3 minutes. | |
| 4 | Add the sprouted moong, mix well. | |
| 5 | Add about 1 1/2 -2 cups water along with slit green chilies. Allow it to cook till the moong are done. Add salt as per taste. | |
| 6 | Add coconut milk. (optional) | |
| 7 | Sprinkle coriander leaves. | |
| 8 | Ready! | |
| 9 | Serve with Pao. (See recipe notes below for recipe link and other recipes using moong). | |
how do you sprout the mung?
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.
Hi Xanti,
this recipe turned out well, only thing is I did not sprout the beans..did not have enough time 🙂 I wanted to know if its possible to use the masala for chicken or beef like xacuti?
Hi Suzzane,
Yes, you can use xacuti masala in moong preparation 🙂