Goan Curry | Goan Mooga Gaathi Recipe

Goan Curry | Goan Mooga Gaathi

  • Prep Time
    490 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Goan Curry | Goan Mooga Gaathi is an authentic dish of Goa. 

Goan Curry | Goan Mooga Gaathi is a healthy and tasty side dish. This spicy and lip-smacking dish is good option for lunch and dinner with poori. Moreover, the special roasted masala with coconut is the secret important ingredient of this dish. This recipe is easy to prepare without using onion and garlic. In addition, this dish is rich in protein. This dish is also made on special occasions like pooja or festivals. It tastes best with poori, but some people love to eat it with rice. So try to make this recipe in your kitchen and share your feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Reena Nadkarni From Mumbai

Tips and Suggestions by a Mom Chef:

  • Fresh or frozen coconut can be used instead of dry coconut.
  • You can add the boiled moong sprouts with its skin.
  • The puree should be coarsely ground and medium thick.

For more such exciting recipes like Goan Curry | Goan Mooga Gaathi, please click on the following links :

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Ingredients

  • Green Gram / Moong - 1 Cup
  • Water - As required
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - As required
  • Dry Coriander Seeds / Sabut Dhaniya - 2 tbsp
  • Dry Red Chilli / Sukhi Lal Mirch - 2
  • Dry Fenugreek Seeds / Dana Methi - 1/2 tsp
  • Cinnamon Stick / Dalchini - 1/2
  • Black Peppercorns / Kali Mirch - 8 to 9
  • Tamarind / Imli - 1/4 Cup
  • Dry Coconut / Sukha Nariyal - 1 Cup grated
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • Oil - 1/2 tsp
  • Cashews / Kaju - 6 to 7
  • Salt - As per taste
  • Coriander Leaves / Hara Dhaniya - For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Soak moong overnight. In the morning, drain out its water and keep it in a hot place or tie it in a muslin cloth for 7 to 8 hours. The moong sprouts will be ready.
  2. Boil the sprouted moong with water, salt, and 1/4 tsp of turmeric powder till the all moong skin separates. Once done, turn off the fame and strain them. Keep it aside.
  3. Soak tamarind in the water for 2 hours. Then squeeze it to prepare its juice. Keep it aside.
  4. Dry roast dry coriander seeds, dry red chilli, dry fenugreek seeds, cinnamon stick, black peppercorns in a pan.
  5. Roast it for a few seconds on medium flame till the nice aroma begins to rise. Once done, turn off the flame. Keep it aside and let it cool down.
  6. Then transfer it to a grinding jar. Add the prepared tamarind pulp, dry coconut, 1/2 tsp of turmeric powder, red chilli powder, and a little water. Grind it for a few seconds to prepare its coarsely ground puree.
  7. Heat oil in a pan. Add the prepared puree and mix well. Add a little water and mix well.
  8. Then add salt and mix well. Boil it for 1 to 2 minutes on medium flame. Then roughly break the cashews with your hands and add it to the curry.
  9. Once done, add the boiled moong sprouts and mix well. Boil it for 4 to 5 minutes on medium flame till it becomes a little thick.
  10. Once done, turn off the flame and garnish it with coriander leaves. Take it out in a serving bowl.
  11. 'Goan Curry | Goan Mooga Gaathi' is ready to be served.

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