This Goan Mooga Gathi (also known as Mooghache Gathi) is a sprouted green gram curry cooked in a spiced coconut masala and finished with a tempering of mustard seeds and curry leaves. It tastes best with puri or steamed rice. Here's my easy step-by-step recipe for moog curry along with a quick video tutorial.
This sprouted green gram curry is a pure veg Goan moog curry recipe prepared without onion and garlic. It is commonly made during pooja days, religious functions, and festive occasions, similar to dishes like Khatkhate, in our Goan homes.
Quick Look: Mooga Gathi Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: ~384 kcal per serving (based on nutrition panel)
- Key ingredients: Sprouted green gram (moong), fresh coconut, dry red chillies, coriander seeds, cumin, tamarind, mustard seeds, curry leaves, green chillies
- Cook Method: Roast and grind spices to make coconut masala → cook moong sprouts with vegetables → add ground masala → simmer → finish with mustard and curry leaves tempering
- Spice Level: Mild to medium
- Flavor Profile: Comforting, mildly spiced coconut flavor
- Difficulty: Easy, great for religious festivals or everyday meals
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Disclaimer: AI summaries may contain errors. Please check the original Goan Mooga Gathi recipe for accurate steps.
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Why You'll Love it
- Traditional Goan home-style recipe: This Mooga Gathi is cooked the way it is commonly made in Goan homes during pooja days and for pure veg meals. It is prepared without onion and garlic using simple ingredients.
- Fresh coconut masala for real flavour: The moong curry gets its flavour from freshly roasted spices and coconut ground into a smooth masala. This gives the sprouts curry its authentic Goan taste that ready-made spice mixes cannot match.
- Comforting and satisfying: This sprouted moong curry is warm, mildly spiced, and very comforting. It tastes great with puri or steamed rice and is perfect for simple family meals and special veg days.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Moong sprouts (Green Gram Sprouts): This is the main ingredient of Mooga Gathi. Sprouted moong gives the curry its texture and makes it filling and comforting.
- Freshly grated coconut: Coconut forms the base of this Goan curry. When ground with roasted spices, it gives Mooga Gathi its authentic Konkani taste.
- Coriander seeds, pepper, cinnamon, cloves: These whole spices are lightly roasted and ground. They add depth and aroma without making the curry very spicy.
- Tamarind: A small ball of tamarind adds tang. It balances the coconut and spices nicely. If you don't have tamarind, add lemon juice or kokum.
- Jaggery: Just a little jaggery balances the spice and tang. This sweet spicy balance is important in Konkani cooking.
- Mustard seeds, curry leaves & hing for tempering: They add a nice aroma and flavor to this Goan moong curry.
How to make Mooga Gathi (Sprouted Green Gram Curry)
Step 1: Heat a pan on low heat on a deep bottom pan. Roast coriander seeds, pepper, cinnamon, and cloves until nice aroma comes. Switch off the heat. Remove to a plate and let it cool completely.
Step 2: In a cooking pot, add moong sprouts and enough water. Add chopped tomatoes, potato, green chillies, curry leaves, hing, and salt. Cook on medium heat until sprouts and potato are soft.
Step 3: In a mixer, add grated coconut, roasted spices, red chilli powder, turmeric powder, tamarind, and little water. Grind to a smooth paste.
Step 4: Once the moong is cooked, add the ground coconut masala. Add salt if needed and a little jaggery. Add water to adjust the consistency of the curry. Mix well, cover, and cook on low heat for 6-7 minutes.
Step 5: Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of hing. Switch off the heat.
Step 6: Pour the tempering over the curry. Garnish with fresh coriander leaves. Serve hot with rice.
Recipe FAQs
Yes, you can, but sprouted moong gives better texture and taste. Traditionally this curry is made with moog sprouts only. Sprouts also cook softer and blend well with the coconut gravy.
This sprouted moog curry tastes best with puri or steamed rice.
Yes, this moog curry tastes even better after a few hours as the flavours settle.
Recipe Card
Goan Mooga Gathi Recipe | Sprouted Moong Curry
Video
Equipment
- Heavy bottom pan or pot
Ingredients
For the coconut masala
- 1.5 tablespoon coriander seeds
- 4 black peppercorns
- ½ inch cinnamon sticks
- 2 cloves
- 1 cup grated coconut
- 2 teaspoon red chili powder add as per taste
- ½ teaspoon turmeric powder
- a small ball of tamarind
For the moog curry
- 2 cups of moong sprouts
- ¼ teaspoon salt
- 2 tomatoes
- 1 sprig curry leaves
- 1 potato
- 2 green chilies, slit (add as per taste)
- 1 teaspoon grated jaggery
For the tempering
- 1 sprig curry leaves
- 1 tsp mustard seeds (sasam)
- ¼ teaspoon hing
- 2 teaspoon oil
Instructions
- Heat a pan on low heat on a deep bottom pan. Roast coriander seeds, pepper, cinnamon, and cloves until nice aroma comes. Switch off the heat. Remove to a plate and let it cool completely.1.5 tablespoon coriander seeds, 4 black peppercorns, ½ inch cinnamon sticks, 2 cloves
- In a cooking pot, add moong sprouts and enough water. Add chopped tomatoes, potato, green chillies, curry leaves, and salt. Cook on medium heat until sprouts and potato are soft.2 cups of moong sprouts, ¼ teaspoon salt, 2 tomatoes, 1 potato, 2 green chilies, slit, 1 sprig curry leaves
- In a mixer, add grated coconut, roasted spices, red chilli powder, turmeric powder, tamarind, and little water. Grind to a smooth paste.1 cup grated coconut, 2 teaspoon red chili powder, ½ teaspoon turmeric powder, a small ball of tamarind
- Once the moong is cooked, add the ground coconut masala. Add salt if needed and a little jaggery. Add water to adjust the consistency of the curry. Mix well, cover, and cook on low heat for 6-7 minutes.1 teaspoon grated jaggery
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of hing. Switch off the heat.1 teaspoon mustard seeds (sasam), ¼ teaspoon hing, 2 teaspoon oil, 1 sprig curry leaves
- Pour the tempering over the curry. Garnish with fresh coriander leaves. Serve hot with rice.
Notes
- Sprout the moong properly for the best taste. Soft sprouts cook evenly and make the curry more comforting.
- Sprouting time may vary depending on the temperature. If the moog has not sprouted, don't worry. Keep it covered for another 2-3 hours, and it should sprout.
- Roast the spices on low heat. Do not burn them, or the curry will taste bitter.
- Add tamarind carefully. Too much will overpower the coconut taste. Balance with a little jaggery. This small step brings out the true Konkani flavour.
- Simmer on low after adding masala. This helps all the flavours come together.
- Temper at the end only. Mustard, hing, and curry leaves give the best aroma.
- Be careful while adding salt to the dish. We have already added salt while cooking moong, therefore first check the curry and if required, then only add salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
nisha
delicious
Abhi
Indian recipes are amazing. I will try it.