Goan Mooga Gathi Recipe | Sprouted Moong Curry

mooga gathi also known as sprouted green gram curry served in a white bowl.

5 from 3 votes

Goan Mooga Gathi Recipe | Sprouted Moong Curry

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 384kcal

Author: Preeti Nayak

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.

Video

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