Muga Ghashi (Sprouted whole green gram in tangy coconut gravy-Konkani Style))

moong ghushi

“Muga ghashi” is a sprouted mung bean (green gram)-coconut based tangy gravy, another traditional delicacy of the Konkani (GSBs) Hindu community of Mangalore in the southern part of India. “Mugu” is green gram in Konkani and “ghashi” is a standard coconut masala of this cuisine; a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic.

It is a simple mild curry, a comfort food for people from this community, with hot steamed rice and some dry vegetable stir fry (upkari) on the side!!! Feel free to add potatoes, yam or bamboo shoots to the sprouts.

You can enjoy this on Vrat days when you have to avoid onion and garlic.  It is totally vegan.

Muga Ghashi (Sprouted whole green gram in tangy coconut gravy)

Ingredients

  • ½ cup whole green gram or mung bean
  • For the coconut masala:
  • ½ cup coconut, grated
  • 2 dry red chillies, lightly roasted
  • 1/4 teaspoon tamarind paste or 1 small gooseberry sized tamarind (remove seeds and fiber, if any)
  • For the seasoning:
  • 2 teaspoons oil (preferably coconut oil)
  • 1 teaspoon mustard seeds
  • Few curry leaves
  • Salt to taste

Instructions

    For the sprouts:
  1. Soak the green gram overnight and drain all the water. Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.
  2. In a pressure pan, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape. If you do not have a pressure pan, cook with lots of water till tender and soft; take care not to overcook.
  3. For the masala:
  4. Grind coconut, roasted red chillies and tamarind with a little water to a fine paste.
  5. Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently.
  6. Bring to a boil.
  7. For the seasoning:
  8. Heat the oil and add the mustard seeds. Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.
  9. Serve hot with steamed rice.
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Step by step method:

To prepare the moong sprouts:

Soak the green gram overnight and drain all the water. 

IMG_1777

Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted.  Soak again in water for a couple of hours.  Drain, wash and try to remove as much skin as possible.

In a pressure pan, place the sprouted beans with some water.

IMG_1721

Cook for about one whistle till soft and still holds its shape.  If you do not have a pressure pan, cook with lots of water till tender and soft; take care not to overcook.

For the coconut masala:

Grind coconut, roasted red chillies and tamarind with a little water to a fine paste.

IMG_1720

Transfer this coconut paste to the cooked green gram, add salt to taste.

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 Mix gently and bring to a boil.

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For the seasoning:

Heat the oil and add the mustard seeds. Once it starts spluttering, add the curry leaves.

IMG_1730

Pour this seasoning into the moong-coconut gravy and mix.

mooga ghushi

Serve hot with steamed rice.
Note:

This ghashi can be prepared by adding potato (peeled, finely chopped and added to the sprouts before cooking), bamboo shoots, suran etc. for variation.

Take care not to add more red chillies as this dish is not very spicy. I have added only 2.

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