Konkani Style Mooga Ghushi (Mung Bean Curry) Recipe
Konkani Style Mooga Ghushi is a traditional dish hailing from the coastal region of Karnataka, where the natural flavors of sprouted green moong dal (mung beans) are combined with a rich coconut gravy, spiced with tamarind and dried red chillies. The delightful mix of coconut oil and mustard seeds in the tempering elevates this dish, making it a perfect addition to a lunch spread. Paired with rice and a refreshing side dish like Chow Chow Thoran, it’s an ideal meal to enjoy with your family. This dish brings together a balance of spice and subtlety, with every spoonful bursting with the distinct flavors of coastal Karnataka.
Ingredients
For the Moong Dal:
| Ingredient | Quantity |
|---|---|
| Green moong dal | 1/2 cup |
| Water | As required |
For the Coconut Masala:
| Ingredient | Quantity |
|---|---|
| Grated coconut | 1/2 cup |
| Dried red chillies | 2, roasted |
| Tamarind paste | 1/4 tsp |
| Coconut oil | 2 tsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2-3 people
Instructions
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Prepare the Moong Dal:
- Begin by soaking the green moong dal in water overnight to allow it to sprout. Once soaked, drain the water and cover the dal with a wet cloth. Place it in a warm spot, and within a day, you will notice the moong has started sprouting.
- After the sprouting process, soak the moong dal again in water for about 2 hours. Drain the water and rinse the moong thoroughly. Set it aside.
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-
Cook the Moong Dal:
- In a pressure cooker, add the sprouted moong dal along with enough water to cook it. Cook the dal for one whistle and allow the cooker to cool. This will make the dal soft and ready for the next step.
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Prepare the Coconut Masala:
- In a mixer grinder, combine the grated coconut, roasted dried red chillies, tamarind paste, and a little water. Grind it all into a smooth paste. This coconut masala will form the base of the curry’s rich and flavorful gravy.
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Cook the Moonga Ghushi:
- Add the prepared coconut paste to the cooked moong dal in the pressure cooker. Stir well and season with salt to taste. Allow the mixture to come to a gentle boil over medium heat. Let it simmer for about 2 minutes, then turn off the heat.
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Tempering (Tadka):
- For the tempering, heat the coconut oil in a small tempering pan. Add mustard seeds and allow them to splutter for about 10 seconds.
- Once the mustard seeds start to pop, add the curry leaves to the pan and let them sizzle. Immediately pour this tempering over the cooked moong dal and coconut gravy, mixing everything well.
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Serving:
- Serve your Konkani Style Mooga Ghushi hot with a side of steamed rice and Chow Chow Thoran (a vegetable stir-fry). This combination makes for a wholesome and satisfying meal that’s bursting with flavor and nutrition.
Enjoy this Konkani delicacy that beautifully encapsulates the essence of coastal Karnataka cuisine!
Tips for the Perfect Mooga Ghushi:
- Sprouting the Moong Dal: For best results, ensure that the moong dal sprouts well, as it adds to the flavor and texture of the dish. Sprouting can be skipped if you prefer to use the moong dal directly without soaking.
- Adjust the Spice: You can adjust the amount of dried red chillies based on your preferred spice level. If you want a milder dish, reduce the number of chillies.
- Coconut Gravy: The coconut paste is what gives this dish its rich and creamy texture, so don’t skip this step! It also enhances the natural sweetness of the moong dal.
This Konkani Style Mooga Ghushi is a wholesome, comforting dish that brings the essence of coastal Karnataka to your kitchen. With its earthy flavors, spicy notes, and the creaminess of coconut, it’s a perfect vegetarian option that can be enjoyed by everyone.
