A wholesome and spicy sprouted moong bean curry from Maharashtra. This rustic dish features a flavorful goda masala base and is perfect with bhakri, chapati, or steamed rice.
Prep15 min
Cook25 min
Soak1440 min
Servings4
Serving size: 1 serving
225cal
7gprotein
24gcarbs
Ingredients
2 cup Sprouted Moong Beans (from about 1 cup dry moong beans)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Moongachi Gathi, Chapati and Kachumber Salad
Protein-packed Moongachi Gathi with soft chapatis and salad – a gut-friendly, quick to make delight!
This goan dish is perfect for dinner. With 485.48 calories and 16.66g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
12gfat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Goda Masala
1 tsp Salt (or to taste)
1 tsp Jaggery (grated, optional)
1 tsp Tamarind Paste (or 3-4 pieces of kokum)
2.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
2 tbsp Fresh Coconut (grated, for garnish, optional)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
2
Sauté Aromatics
Add the finely chopped onion to the pan. Sauté, stirring occasionally, for 5-7 minutes until the onions become soft and turn a light golden brown.
Add the ginger-garlic paste and continue to sauté for another minute until the raw aroma disappears.
3
Build the Masala Base
Stir in the chopped tomatoes and cook for 4-5 minutes until they become soft, mushy, and start to release oil.
Add the turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, allowing the spices to become fragrant.
4
Simmer the Curry
Add the sprouted moong beans to the pan and gently mix to coat them with the masala.
Pour in 2.5 cups of water. Add salt, jaggery (if using), and tamarind paste or kokum.
Stir everything together and bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The sprouts should be cooked through but retain a slight bite.
5
Garnish and Serve
Turn off the heat. Check for seasoning and adjust salt, jaggery, or tamarind as needed.
Garnish with freshly chopped coriander leaves and grated fresh coconut (if using).
Serve Moongachi Gathi hot with jowar bhakri, chapati, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
