Goan Moong Gathi

Name: Goan Moong Gathi
Yield: 4-serving
Cuisine: Indian
Ingredients: 250 gram Sprouted moong; 1/2 tsp turmeric powder; 1 green chilli; To taste Salt; As needed Curry leaves; 1 tbsp finely chopped coriander; 1 tbsp tamarind pulp; 1 tbsp jaggery; For masala to roast:-; 1 tbsp coriander seeds; 1 tsp cumin; 2 tsp saunf; 1 cinnamon stick; 2-3 cloves; 1/4 cup grated coconut; 1 dry red chilli; For tempering:-; 1 tbsp ghee; 1 tsp cumin; 1 tsp mustard; 1/2 tsp red chilli powder; 1/2 tsp asafoetida

Ila Palan @cook_13410672

Mumbai

#goldenapron2
#week_11
#goa
#Post_2
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Ila Palan @cook_13410672

Mumbai

#goldenapron2
#week_11
#goa
#Post_2
#onereceipeonetree
#teamtree

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Ingredients

40-miins.

4-serving

250 gram Sprouted moong
1/2 tsp turmeric powder
1 green chilli
To tasteSalt
As neededCurry leaves
1 tbsp finely chopped coriander
1 tbsp tamarind pulp
1 tbsp jaggery
For masala to roast:-
1 tbsp coriander seeds
1 tsp cumin
2 tsp saunf
1 cinnamon stick
2-3 cloves
1/4 cup grated coconut
1 dry red chilli
For tempering:-
1 tbsp ghee
1 tsp cumin
1 tsp mustard
1/2 tsp red chilli powder
1/2 tsp asafoetida

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Steps

40-miins.

1

Wash Sprouted moong with lukewarm water twice to remove green skin. Cook moong on slow flame, add salt turmeric and green chilli sliced.
2

Now roast coriander seeds cumin, saunf, cinnamon, cloves red chilli and coconut on slow flame till coconut turns light brown. Cool and add more coconut and grind in mixer grinder adding tamarind pulp and little water into smooth paste. Add this into boling moong add curry leaves,jaggery and cook till moong gathi thickens releases aroma.
3

For tempering heat kadai add ghee cumin,mustard when starts cracking add asafoetida and red chilli powder and pour Moonga gaathi.
4

Serve hot tasty goan Moong gathi in a bowl can enjoy with rice and roti.