Moong Gathi with Ladi Pav

Instructions

1. 1

   Pressure Cook the Sprouted Moong

   • In a pressure cooker, combine the rinsed sprouted moong beans, 1 cup of water, and 1/4 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 2 whistles, which should take about 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. The beans should be soft but retain their shape. Set aside.
2. 2

   Prepare the 'Vaatan' (Coconut-Onion Paste)

   • Heat 1 tbsp of oil in a pan or kadai over medium heat.
   • Add the sliced onions and sauté for 6-8 minutes, stirring occasionally, until they are evenly golden brown.
   • Add the grated dry coconut and roast for another 2-3 minutes, stirring continuously, until it turns fragrant and a light golden color. Be careful not to burn it.
   • Turn off the heat and let this mixture cool down completely.
   • Once cooled, transfer the roasted onion and coconut to a grinder. Add 2-3 tbsp of water and grind to a smooth, thick paste.
3. 3

   Make the Curry Base

   • In the same pan, heat the remaining 2 tbsp of oil over medium heat.
   • Add the mustard seeds and let them splutter. Immediately add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
   • Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
   • Add the ground onion-coconut paste (vaatan) and cook for 4-5 minutes, stirring frequently, until the paste darkens slightly and begins to release oil from the sides.
   • Stir in the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy.
   • Add the turmeric powder, red chili powder, and Goda masala. Sauté for another minute until the spices are aromatic.
4. 4

   Simmer and Finish the Gathi

   • Add the pressure-cooked sprouted moong along with its cooking water to the pan.
   • Pour in an additional 1.5 cups of hot water. Add the remaining salt and the optional jaggery. Stir everything well to combine.
   • Bring the curry to a rolling boil, then reduce the heat to low.
   • Cover the pan and let the gathi simmer for 8-10 minutes, allowing the flavors to meld together beautifully.
   • Check the consistency. If it's too thick for your liking, add a little more hot water and simmer for another minute.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve the Moong Gathi hot with traditional Maharashtrian breads like Bhakri (jowar or bajra roti), Chapati, or with steamed rice.