Mooga Gathi | Goan Style Sprouted Moong Curry | Mugachya Gathi | Whole Green Gram Coconut Gravy recipe with detail step by step instructions and a video. Mooga Gathi is an authentic and traditional Goan curry made from sprouted mung bean. In Goa, it is mandatory to prepare mooga gathi during Ganesh Chaturthi. It is also frequently made during poojas, festivals and other religious ceremonies.
Benefits of Sprouted Moong
The term ‘mooga gathi’ is derived from the Konkani word ‘moog’ which means green gram. Sprouted green gram has numerous health benefits. They are low in calories and are loaded with anti-oxidants and amino acids. Moong beans are rich in minerals and vitamins. They are also a great source of protein and fibre. Sprouting the green gram enhances its multiple benefits and also makes it easier to digest.
Goan Mooga Gathi
Making mooga gathi is very simple and quick. But you need a little planning 2 days in advance in order to sprout the mung beans. It is a totally satvik no onion no garlic recipe. This recipe needs few basic ingredients easily available at home. During Ganesh Chaturthi and other religious occasions, we serve mooga gathi with hot puffy pooris. This combination tastes really awesome. Alternately, you can also have it with white rice or rotis.
You might also like some of our other no onion no garlic curries like vodyancho ros , chanyacho ros, amlechi uddamethi and khatkhate.
You can check out more of our Goan recipes here.
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- 1 cup moong – soaked, sprouted and skin removed
- 2 green chillies – cut into big pieces
- 1 and 1/2 cup fresh grated coconut
- 1/4 Tsp turmeric powder
- 3 Tsp goan saamar
- 2 Tsp grated jaggery
- small ball of tamarind
- khada hing
- 1 Tsp mustard seeds
- 2 sprigs curry leaves
- coariander leaves
- salt as per taste
- coconut oil
- Add coconut, turmeric powder, saamar, tamarind and water to a mixer jar.
- Grind into a fine paste. I used total 1 and 1/8 cups of water for grinding. Keep this paste aside.
- Add moong and green chillies to a pan. Add 1 and 1/2 cup of water.
- Cover and cook on a medium flame till the moong turns soft.
- Once the moong are perfectly cooked, add the ground coconut paste from step 2 above.
- Add jaggery and salt. Mix well.
- Add water as required to adjust consistency of the gravy. Stir well.
- Bring the curry to a boil. Add coriander leaves. Stir well.
- Heat coconut oil in a tadka pan. Add crushed khada hing, mustard seeds and curry leaves.
- Cover the tadka pan and let the mustard seeds splutter.
- Add the above fodni to the moong curry. Immediately cover the pan and let the curry simmer for 1 minute. After 1 minute, switch off the flame.