Tuesday, May 17, 2011

Muga Gathi

Again, another typical Goan preparation. Easy to make and great to taste.

  • 1 cup sprouted green gram (moong)
  • 1/2 cup fresh grated coconut
  • 2 red chillies
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander seeds
  • 1 tsp tamarind paste
  • 2 tsp jaggery
  • salt to taste
  • 2 tsp oil
  • a pinch of asafoetida
  • 3 to 4 curry leaves
Soak the sprouted green gram in warm water for 1 to 2 hours. All the skins will come afloat and can be easily removed. (I skipped this step as saving the skins is good for digestion.)

Pressure cook the green gram with one cup water, 2 red chillies and salt to taste. Cook only till the whistle blows once. Do not overcook or you will have a paste instead of individual grains.

Dry roast the coriander seeds till they become light brown in color. In a mixer, blend together the coconut, coriander seeds, red chilli powder, turmeric powder, tamarind paste, salt and jaggery. Make a fine paste of the above. Mix it with the cooked green gram.

Heat the oil in a wok. Once it becomes piping hot, add the mustard seeds, asafoetida and curry leaves. Pour the green gram curry over the tempering and bring the curry to a boil. Simmer for 5 minutes and serve hot with rice or chapati.

Happy Cooking.

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