Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy
Sprouted green moong lentil is cooked in a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic. It is best served along with phulka and carrot & beans thoran to make a complete for your lunch or can be carried for your lunch box as well.
‘Mooga Ghushi’ is a sprouted green gram-coconut based tangy gravy, another traditional delicacy of the Konkani community of Mangalore in the southern part of India. ‘Moogu’ in Konkani is green gram and ‘Ghushi’ is a standard coconut masala of this Konkani cuisine; a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic.
If you like this recipe, you can also try other Coconut based gravies such as
- 1/2 cup Green Moong Dal (Whole) For the coconut masala
- 1/2 cup Fresh coconut , grated
- 2 Dry red chilli , lightly roasted
- 1/4 teaspoon Tamarind Paste , or 1 small gooseberry sized tamarind (remove seeds and fibre if any)
- 2 teaspoons Coconut Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- Salt , to taste
How to make Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy
To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.
Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.
In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.
Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.
Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.
The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.
Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.
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