Tuesday, July 21, 2009

Sprouted Moong Curry in Coconut Paste (Muga Ghashi with Sooran)

Mooga Ghashi or Mugaa Ghashi is a personal favorite. Mooga or Mugaa Ghashi is prepared with different approaches in Udupi, Mangalore, Karkala and the various other South Canara regions. Mom used to always add Sooran (konkani term for Yam) as a complement to this dish.

There is another variation to this dish called as Mugaachi Gaathi. This is a popular Goan side dish made with the same procedure except the use of green chillies. I love both the versions and feel this recipe packs quite a punch in terms of nutrition and taste.

Processing time: 2 days (for sprouting)
Cooking time: 30 minutes
Serves: 2-4 individuals

Green Gram sprouts (Sprouted Mung Beans) - 2 cups
Yam or Sooran (diced) - 1/2 cup
Grated Coconut - 1 cup
Tamarind - 1 teaspoon pulp
Red Chillies (Byadgi preferable) - 3-4
Mustard seeds - 1/2 teaspoon
Oil - for frying
Curry leaves - 1 sprig
Salt - as per taste
Coriander seeds (optional) - 1 teaspoon

Soak Mung Beans atleast 3 days in adavance to get the desired level of sprouts. Pressure cook Sooran and Mung for couple of whistles and set aside. Don't overcook the beans as they turn pasty and unedible. Roast red chillies and grind it to a paste alongwith grated coconut, tamarind, red chillies, coriander seeds with some water. Add this paste to the boiled Moong and Sooran and cook on a low flame. Once done, temper it with a seasoning of mustard seeds, curry leaves and oil tempered separately. Cover with a lid and mix while serving. Serve hot with boiled white or red rice.

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