Muga Gathi – Traditional Goan Dish (Sprouted Green Gram Curry)

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Muga Gathi is a traditional Goan dish. It is a mild spicy, no onion no garlic dish and specially prepared for religious ceremonies or pooja. It is served with puris or rice vade or as a side with rice and varan etc. It is best enjoyed when the meal is served on a banana leaf.

Muga Gathi - Traditional Goan Dish

Muga Gathi – Traditional Goan Dish

Recipe by Ushakal GroupCourse: Main Course, Breakfast, SnacksCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • Moong (green gram) – 1 to 1 1/4 cup

  • Coconut (scrapped) – 1 1/4 cup

  • Cloves – 2 to 3 (optional)

  • Peppercorns – 10 to 12

  • Coriander seeds – 1 1/4 tsp

  • Hing (shankar chhap) – a tiny piece

  • Turmeric powder – 1/4 tsp

  • Green chillies (slit) – 3

  • Tamarind – marble sized ball

  • Jaggery (grated) – as per your requirement

  • Coconut oil – 1 tbsp

  • Salt to taste

  • For the tempering:

  • Coconut oil – 1 tbsp

  • Mustard seeds – 1/2 tsp

  • Curry leaves – 10 to 12

  • Hing powder – a pinch

Directions

  • Wash and soak moong at night. Drain in the water in the morning and keep them tied till evening. Again soak them at night (use a big vessel for soaking). Next morning, remove the peels, most of the peels would be floating.
  • Cook them in a thick bottomed vessel. Avoid using pressure cocker for cooking. (Excessive water (stock) can be used to make Tomato Saar)
  • In the meantime, heat oil in a kadai and add cloves, peppercorns, hing and coriander seeds. Fry till they give out aroma. Take them out.
  • In the same kadai, stir fry coconut till it turns golden brown.
  • Grind the roasted spices, coconut, tamarind and turmeric powder by adding sufficient water to a fine paste.
  • When moong is slightly cooked, add green chilies.
  • When they are cooked nicely, add salt and stir well simmer for a min.
  • Add ground paste, jaggery and little more salt.
  • Stir well and simmer for 2 to 3 min.
  • Heat oil in a tempering pan, add mustard seeds and curry leaves. Pour the tempering over muga gaathi.
  • Serve with puri, rice vade or with rice and varan/ uddamethi/ toi.

Notes

  • If you don’t have shankar chhap hing, then use regular hing powder in a little more quantity for the tempering.
    Red chilies may also be used for grinding.

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