Mooga Gashi

1. 1
   prep · ~480 min

   Soak the moong.

   Rinse the whole moong well and soak it in plenty of water overnight or for at least 8 hours. Drain before cooking.

2. 2
   pressure cook · ~20 min

   Cook the moong until soft.

   Add the soaked moong and 3 cups water to a pressure cooker. Cook for 4 to 5 whistles, then let the pressure drop naturally. The moong should be soft but still hold its shape.

   TIPDo not overcook it into a mash; Mooga Gashi tastes best when the beans stay whole.
3. 3
   boil · ~3 min

   Cook the coconut and spices briefly.

   1.Add fresh coconut, dried red chili, coriander seeds, and tamarind to a small pan.

   2.Pour in a little water just to cover the ingredients.

   3.Boil gently for 2 to 3 minutes until the chilies soften.
4. 4
   mix · ~3 min

   Grind the masala.

   Cool the boiled coconut mixture slightly, then grind it with a little water to a smooth, thick paste.

5. 5
   simmer · ~8 min

   Simmer the gashi.

   1.Add the ground masala to the cooked moong.

   2.Add salt and mix well.

   3.Add a little more water if needed for a medium gravy.

   4.Bring it to a gentle simmer and cook for 6 to 8 minutes so the flavors come together.

   TIPKeep the curry slightly thick; it loosens a bit as it sits.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and fry for a few seconds.
7. 7
   garnish

   Pour the tempering over the curry.

8. 8
   serve

   Serve hot with rice.

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