MUGA GATHI

Muga Gathi or Mugache Gathi

This is a traditional vegetarian Goan, Maharashtrian dish made with sprouted Moong. It is usually served in temples and made during religious festivals especially Ganesh Chaturthi. This vegan recipe is a no ginger, no garlic, no onion recipe and uses only 1 tbsp of oil. Simply delicious-and best enjoyed with Puris.

INGREDIENTS FOR MOONG:

• 250 gms green Moong (soaked and sprouted)

• 4-5 green chilies
• Salt to taste

INGREDIENTS FOR MASALA

• 5 cloves
• 7-8 black pepper
• 3 tsp coriander seeds
• 150-200 gms fresh grated coconut
• 4-5 dry red chilies (Kashmiri)
• Tamarind (small piece)
• ½ tsp turmeric powder

TEMPERING

• 2-3 tbsp coconut oil
• 1 tsp mustard seeds
• Few curry leaves
• ¼ tsp hing (asafoetida)

INSTRUCTIONS

1. Soak the sprouted Moong in plenty of water for 1 hour.
2. The skin of the sprouts will loosen.
3. Remove as much skin as you like and discard it. This step is completely optional. It is commonly followed in Goa. Many times I cook the Moong with the skin on.

1. Now take a large pot and put the Moong in it.
2. Put enough water in the Moong to boil and cook.
3. Add salt, green chilies, and few curry leaves.

1. Boil and cook the Moong until soft.
2. Dry roast cloves, pepper, coriander seeds on low flame for 1 min.
3. Add half of the fresh grated coconut and dry red chilies.
4. Dry roast until coconut turns light brown in color.

1. Cool the mixture.
2. Add remaining coconut, haldi powder, and tamarind.

1. Grind to a fine paste using little water.

1. Add this paste to the cooked Moong sprouts.

1. Mix well.
2. Add jaggery.
3. Adjust seasoning.
4. Cook for another 4-5 mins.
5. Heat oil in the pan for tempering.
6. Add mustard seeds.
7. Once mustard seeds crackle, add hing and curry leaves.
8. Pour this tadka over the curry.
9. Your delicious and healthy Muga Gathi is ready.

Enjoy with Puris.

NOTE:

• Traditionally cashews are added to the curry during festivals.

SPICE LEVEL: 🌶🌶🌶