- 1 cup moong (sabud/ full) sprouted 1 cup coconut grated 5-6 cashew nuts ½ teaspoon haldi ½ teaspoon mustard seeds (rai) 5-6 curry leaves 1 teaspoon coriander seeds 2 black pepper corns (kala miri) 2 red dry chillies 1 tablespoon tamarind (imli) pulp 1 teaspoon jaggery 1 pinch of hing/ asafoetida Salt to taste
Moogan gathi or muga ganthi is a Mung sprouted lentils curry which is a traditional dish of Goa and is particularly found in homes during religious festivals. It is made with sprouted moong lentils and grated coconut and is of a thick curry consistency. It does not contain any onion or garlic as this is avoided during religious occasions. Since these sprouted lentils are rich in proteins it is also a great dish to have any time of the year.
- On day one soak the moong overnight in 4 cups water for sprouting.
- Next morning drain off the water and leave the moong in the vessel for sprouting.
- At night add 4 cups water and keep aside. The moong will get totally sprouted and some of the skins will come off easily. The skins will float in the water and can be easily separated and thrown out.
- Some moong may still have the loosened skin, this can be easily removed by holding the vessel under a strong stream of water, and the skins will come off.
- Boil the sprouted moong lentils in just enough water to cover the lentils. Keep the water in the moong and add salt to the boiled moong.
- Grind to a paste grated coconut, red dry chillies, tamarind pulp, pepper corns, haldi/ turmeric powder & coriander seeds.
- In a vessel heat oil, add hing, mustard seeds and curry leaves. Allow the mustard seeds to splutter/ crackle.
- Now add the boiled moong lentils and cook for 2 minutes.
- Add the ground masala paste, jaggery and cashew nuts. Cook for 5 minutes.
- Your moogan ganthi are ready to be served. This sprouted lentils goan yellow curry is best eaten with chapathi breads or as an accompaniment to rice+dal.