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Authentic Goan मुगा गाठी Without Onion Garlic l Ganesh Chaturthi Special Recipe ‪@GoanSpiceHouse‬

INGREDIENTS

To boil
• Moong dal / green gram – 1 cup
• Water – as required
• Green chillies – 4 to 5
• Curry leaves – a few
• Turmeric powder – ½ tbsp

For coconut masala paste

Dry masalas:
• Coriander seeds – 1 tbsp
• Fennel seeds – ½ tbsp
• Black peppercorns – 10 to 12
• Cinnamon stick – ½ inch
• Cloves – 5 to 6
• Star anise – 1 (seeds removed)
• Poppy seeds – ½ tbsp

Other ingredients:
• Green chillies – 2
• Curry leaves – a few
• Grated coconut – 1 cup (½ coconut)
• Turmeric powder – ½ tbsp
• Water – as required (for grinding)

For tadka
• Oil – 2 tbsp
• Mustard seeds – 1 tbsp
• Hing – ¼ tsp
• Curry leaves – a few

Other
• Salt – to taste
• Grated jaggery – ½ tbsp
• Finely chopped fresh coriander leaves – for garnish

METHOD / PREPARATION
Step 1: Sprouting the moong
Wash and soak moong dal overnight. The next day, drain the water and leave it in a strainer for 5 to 6 hours. You will see small sprouts on some of the moong dal. Tie the soaked moong dal in a cotton cloth and keep it in a warm place for 12 to 15 hours to sprout. The sprouting time depends on the temperature – it takes a little longer in cool weather and less time in warm weather. Once sprouted, transfer them to a strainer and rinse gently (don’t wash too hard). Keep aside.

Step 2: Coconut masala paste
Dry roast all the ingredients mentioned above (except poppy seeds, green chillies, and curry leaves) on low heat until aromatic. Once the dry masala is roasted well, add poppy seeds and roast for a short while (just to avoid burning). Then add green chillies and curry leaves and roast lightly for 20 to 30 seconds. Transfer everything to a plate and allow it to cool completely. Grind to a fine powder without adding water. Then add grated coconut, turmeric powder, and the required water, and grind to a medium-fine paste.

Step 3: Boiling the sprouted moong
Boil water, add sprouted moong, green chillies, curry leaves, and turmeric powder. Mix well, cover with a lid, and cook on medium heat until 70 to 80% done. If you don’t want the outer skin of the moong dal, you can discard the skin that separates while boiling. I don’t discard it, as it contains a good amount of minerals and vitamins.

Step 4: Moong gathi
Add the ground paste to the cooked sprouted moong dal and add water to adjust the consistency of the gravy (I used 1 cup of water). If you want, you can also add tomato. Mix well and cook on medium heat for 10 to 12 minutes, stirring occasionally. Add salt to taste and grated jaggery. Mix well and cook on medium heat for another 2 to 3 minutes, or until the gravy becomes slightly thick. Moong gathi is almost done. Remove from the heat and prepare the tadka.

Step 5: Tadka
In a tadka pan, heat oil. Add mustard seeds, curry leaves, and hing. Once the mustard seeds start popping, remove from heat and pour over the moong gathi. Add finely chopped fresh coriander leaves, mix well, and cover. Let it sit for 5 to 6 minutes before serving.

Serving suggestion
Serve hot with soft puris or steamed rice.

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Thank You 😊

Ganesh Chaturthi Special Recipe
Moong gathi
Sprouted moong curry
Without onion garlic recipe
Green gram recipe
Authentic goan recipe


#sproutedmoongcurry #moonggathi #ganeshchaturthispecial #moongdalrecipe #withoutoniongarlic #traditionalcuisine #goanrecipe #goanspicehouse #recipe