Konkani Style Mooga Ghushi Recipe: Sprouted Whole Green Gram in Tangy Coconut Gravy
In the heart of the coastal Konkan region, where the lush greenery meets the azure waters, lies a treasure trove of culinary delights, one of which is the delectable Mooga Ghushi. This dish, featuring sprouted whole green gram, or moong dal, is a symphony of flavors and textures, brought to life by a tangy coconut gravy that speaks to the essence of Konkan cuisine. Perfect for a wholesome lunch, this vegetarian delight pairs beautifully with steaming hot rice or soft phulkas and is sure to become a beloved addition to your repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1/2 cup |
| Fresh Coconut, grated | 1/2 cup |
| Dry Red Chilli, lightly roasted | 2 |
| Tamarind Paste (or 1 small gooseberry-sized tamarind) | 1/4 teaspoon (remove seeds and fiber if any) |
| Coconut Oil | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Salt | To taste |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~8g |
| Carbohydrates | ~28g |
| Dietary Fiber | ~6g |
| Fat | ~6g |
| Saturated Fat | ~5g |
| Sodium | ~200mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Number of Servings | 2 |
Cuisine
| Type | Konkan |
|---|
Course
| Type | Lunch |
Diet
| Type | Vegetarian |
Instructions
To embark on your culinary journey with the Mooga Ghushi, start by soaking the green moong dal overnight in ample water. Once soaked, drain the water and cover the dal with a damp towel, placing it in a warm spot to encourage germination. In about a day, you will notice tiny sprouts emerging, bringing a delightful freshness to the dish. After sprouting, soak the green gram again in water for a couple of hours, then drain and wash, gently removing as much of the skin as possible to enhance the texture of your dish.
Next, place the sprouted green gram in a pressure cooker, adding just enough water to cover them. Cook for about one whistle until they are tender yet firm, maintaining their shape.
While the green gram is cooking, prepare the tangy coconut gravy. In a mixer grinder, combine the grated coconut, lightly roasted dry red chillies, and tamarind paste with a splash of water. Grind this mixture into a smooth paste, allowing the flavors to meld beautifully.
Once the green gram is cooked, transfer the coconut paste into the pressure cooker, adding salt to taste. Gently mix everything together and bring the concoction to a gentle boil, letting the flavors infuse.
The final touch is the seasoning that adds a layer of aroma and richness to your Mooga Ghushi. In a small tadka pan, heat the coconut oil and add the mustard seeds. Allow them to splutter and release their nutty fragrance, then toss in the fresh curry leaves. This sizzling seasoning is now ready to be poured over the moong-coconut gravy, adding a delightful crunch and flavor profile.
Your Konkani Style Mooga Ghushi is now ready to be savored! Serve this flavorful dish alongside hot steamed rice or phulkas, complemented perfectly by a vibrant Carrot and Beans Thoran for an ideal weekday meal. Relish the burst of flavors as you enjoy a taste of Konkan’s rich culinary heritage, each bite taking you closer to the sun-kissed shores of this enchanting region.
Enjoy your cooking adventure, and let the Mooga Ghushi remind you of the joys of home-cooked meals, where every ingredient tells a story, and every dish brings loved ones together.
