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

Ingredients:
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
Oil/Ghee

Method:
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.

Sprouted Green Gram Soup (Mugaa Saaru)

There are times when you want to eat simple, delicious and sobre food with oil and spice within tolerable limits or less (Saatvikk food as known in Ayurveda parlance). Mugaa Saaru or Bengal Gram Soup is one such recipe which I relish.

The second day after Ekadashi (a holy day observed in Hindu calendar for fasting and symbolic of sacrifice and penance) is Duadashi. Amongst Konkanis (atleast the ones I know), its a common practice to make dishes using Green Gram or Moong Bean on this day. The common quote in our house on Duadashi day as propounded by my Pop till we get bugged to no end was Duadashi - Mooga Ghashi. Mooga Ghashi is another delicious common recipe for cooking Green Gram sprouts in Coconut and Chilli paste. The scientific rationale behind this practice, in my opinion is that post all the fasting, human body needs nourishment after the wear and tear. Sprouted Green Gram have tremendous cooling and healing properties within them. Green Gram in sprouted form carries lot of nourishment and nutrition value so much that one cup of Green Gram easily gives rise to 5 cups or more of sprouted ones. Some retain the green skin, some prefer to discard it. I remove them as much as I can, rest I just use for my recipes as per choice. Since I am miles away from the prospect of a fast, leave alone a lame attempt, I thought of making this Soup to remember the day and celebrate the spirit of sacrifice!

This recipe is tweaked from my mother's original one. I added tiny helping of Rasam powder to zap up the flavour. Much better is you pick the vegetable stock fresh from the pressure cooker after boiling sprouted beans for a whistle. The taste is very subtle and nutritious. The taste of this soup is an acquired one; if bland soup with a subtle flavour and minimal seasoning appeals you, then try out this recipe.

Preparation time: 2 days (includes sprouting)

Cooking time: 10 minutes

Ingredients:
Green Gram Stock - 3 cups
Green Gram (sprouted and boiled) - 1/2 cup

Tomatoes (chopped) - 1/2 cup
Rasam powder (optional) - 1/2 teaspoon
Garlic (crushed) - 4-5 pods
Oil/Ghee
Coriander leaves (optional) [chopped] - 1/4 cup
Salt

Method:

Wash the Green Gram and soak to enable sprouting. Once done, remove the green skin to expose the sprouted green gram. Pressure cook for a single whistle. Extract the stock and bring to boil along with the cooked beans. Simmer and Rasam powder, salt as per taste and chopped coriander leaves.

In a separate pan, heat a spoon of oil. Add crushed Garlic pods and saute till get reddish brown hue. Turn off flame and pour this seasoning on the soup. Close the lid. Mix while serving either on its own or with rice and pappad on the side to spruce up the flavour.

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

Ingredients:
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
Water

Mustard seeds - 1/2 teaspoon
Oil - for frying
Curry leaves - 1 sprig
Salt - as per taste
Coriander seeds (optional) - 1 teaspoon

Method:
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.