Konkani Sprouted Whole Green Gram-Tangy Coconut Gravy by Archana’s Kitchen

  • To begin making the Mooga Ghushi recipe, firstly 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.

  • In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.

  • Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.

  • Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.

  • The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.

  • Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.

  • Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal.

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    Author: DelhiStyle

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