This is a traditional Goan, Maharashtra Konkan coastal side, which is soupy and delicious curry, called Moonga Gathi. This is a soupy gravy prepared by cooking sprouted moong in ground coconut . It's normally prepared during festive seasons like Ganesh Chaturthi or some holy ocassions or for a Pooja etc., Since it is complete vegan and also no onion no garlic, gluten free recipe, a perfect vrat recipe. Do not skip adding jaggery in this recipe, because renders a beautiful taste to the gravy, it's soupy, but you can mash some to moong beans to make a thick gravy or increase the coconut quantity to enhance the thickness.
Ingredients
1 Big Bowl Sprouted Moong Beans - Whole Mung Beans
2-3 slit green chillies
1 Teaspoon Level Garam masala
1 Teaspoon Level Turmeric powder
1 Teaspoon Jaggery
2 Tablespoon of Cooking oil
1 small marble size ball of tamarind
1 Teaspoon Level Sea Salt or to taste
To Dry Roast
1 Tablespoon Coriander seeds
¼ Teaspoon Whole Black peppercorns
3 Tablespoon Grated Dry Coconut - See My Notes
For The Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
A Pinch of Asafoetida
2 Dry Red Chillies
A Sprig Curry Leaves
Method Dry roast pepper corns and coriander seeds in a pan on medium heat) until you get a aroma. Remove this into a plate and in the same pan add the dry coconut and lightly toast it, do not brown it. Cool and then grind all the roasted coconut, coriander seeds and peppercorns , along with tamarind, turmeric powder and garam masala in the grinder. Make a smooth paste adding just a tablespoon or two of water. In a pressure pan heat the oil add the ground paste and wash the blender with water add that too and fry till oil separates. Now add the moong and sauté it lightly by tossing it up and down trying not the break the sprout or 2 minutes on high flame. Now add the slit green chillies, salt and 1½ cup water. Bring it to a rolling boil on high flame, once it comes to a boil, lower the flame and let it simmer for 2 minutes. Cover with lid and on high flame take one whistle. Switch off the flame and let the cooker cool down a little. When the steam settles down then open and add the jaggery and mix it well, taste for salt. Again cover the cooker with the lid and take one more whistle on high flame. Switch off the flame and the cooker steam settle completely. Open the cooker, I like the sprouted moong to be whole and not mushy , if you prefer a thick and mushy moong gravy , then take 2 whistles on high flame, or else mash a tablespoon of moong, it will thicken the gravy.
Now let's prepare the tadka
Heat oil in a tadka pan add mustard seeds, when it crackles then add the red chillies and asafoetida and curry leaves. Switch off the flame and pour this over the gravy. Moonga Gathi is ready to serve. We enjoyed eating it with a spoon and chapatti. This goes well with poee or any crusty bread or bakri or boiled rice, mildly spiced and yummy.
My Notes
If you do not have dry coconut then used desiccated coconut ( toast this lightly) OR ½ Cup freshly grated coconut, do not roast this.
Labels: No Onion No Garlic, Sprouts, Moong Beans, Coconut, Vrat, Goa, Pressure Cooker, Vegan
Sunday Funday
Vegan Main Dishes
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