Thursday, March 17, 2011

Mung Beans Curry With Coconut Masala ~ Goan Style (Mugachi Gaathi)

I had earlier blogged about Muga Ghashi, a typical Konkani way of making a slurpy delicious curry with Mung Bean sprouts. There is another version which is commonly made at my home in India by Mom which is Mugachi Gaathi, a creamy coconut based curry commonly made in Goa especially on days when one partakes/ observes a vegetarian meal. This curry is made with green chillies instead of Byadgi Chillies and a tad bit of Garam Masala, hence the alluring green color of the curry. I added Turmeric powder hence missed on the green color. This rich slurpy broth pairs fabulously with Puris and Rotis.

This is a Goan style of preparation and is commonly made during Ganesh Chaturthi season in Goa, a tiny picturesque state in located in South of India.

Preparation time: 15 minutes
Soak time: 18 hours
Cooking time: 20-30 minutes

Green Gram (Sprouted Mung Beans) - 4 cups
Onion (chopped) - 2 cups
Grated coconut (fresh or frozen) - 2 cups
Green Chillies - 2
Garam Masala powder - 1 teaspoon

For Seasoning -
Mustard seeds - 1/2 teaspoon
Curry leaves - 3-4

Soak the Green Gram (Mung beans) atleast 3 days before to get the desired level of sprouts ready to be used on 3rd day. Remove the green husk and separate the sprouts. In a pan, heat few spoons of oil and saute chopped onions along with grated coconut. Do not fry till they are brown, just a little wilting for the mixture is good enough. Divide the mixture into two portions. Grind the first portion with little water and green chillies. Bring this ground paste to gentle boil, adjust salt as desired. Add the next portion of coconut and onion to the boiling broth. Once the paste is partially cooked, add the sprouts. Bring to boil and simmer on low flame for 10 minutes or till cooked completely.

In a separate pan, heat few spoons of ghee/oil, once the oil is hot enough, add mustard seeds, once they splutter add curry leaves. Turn off the flame and pour this seasoning on the curry. Cover with a lid and mix while serving. Goes well with Rotis and Chapatis.

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