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Mooga Gathi

Name: Mooga Gathi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup sprouted green gram (whole moong beans, soaked 8 hours and sprouted); 1.5 cup water (for cooking sprouts); 0.5 tsp salt; 1 cup fresh coconut (grated); 1 tsp cumin seeds; 4 pcs black peppercorns; 1 pinch turmeric powder; 1 tsp jaggery (grated); 3 pcs kokum (rinsed); 1 tbsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves (fresh); 2 pcs dried red chili (broken); 1 pinch asafoetida

RATING

4.3/5(38)

TASTE SCORE

7/10

A creamy and mildly spiced coconut-based curry from the Konkan region, made with tender sprouted green gram. The delicate balance of roasted spices and fresh coconut brings a light sweetness, while the tempering adds an aromatic finish. This Goan Saraswat classic is perfect with steamed rice or roti.

PREP

15m

COOK

25m

SERVES

1 KATORI

146 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Cook the sprouted moong beans.
1.Rinse the sprouted green gram well under running water.
2.Add the sprouts to a pressure cooker with 1.5 cups water, salt, and turmeric powder.
3.Pressure cook on medium heat for 3-4 whistles until soft but not mushy.
4.Let the pressure release naturally.
TIPIf you don't have a pressure cooker, boil the sprouts in a pot for 35-40 minutes until tender.
mix · ~4 min
Prepare the coconut masala paste.
1.Dry roast cumin seeds and black peppercorns in a small pan for 1 minute until fragrant.
2.Add the roasted spices to a blender along with grated fresh coconut and 0.75 cup water.
3.Blend to a very smooth, thick paste. Set aside.
simmer · ~10 min
Combine and simmer the curry.
1.Transfer the cooked moong sprouts along with their cooking liquid to a pot.
2.Stir in the ground coconut masala paste, jaggery, and kokum petals.
3.Bring to a gentle simmer on low heat, stirring occasionally.
4.Cook for 8-10 minutes until the curry thickens slightly and flavors meld.
TIPDon't boil vigorously — a gentle simmer keeps the coconut from splitting and ensures a creamy texture.
temper · ~2 min
Prepare the tempering.
1.Heat coconut oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add curry leaves, broken dried red chilies, and asafoetida.
4.Sauté for 10 seconds until fragrant, then immediately pour the tempering over the simmering curry.
simmer · ~2 min
Finish the curry.
1.Stir the tempering into the curry gently.
2.Simmer for 2 more minutes, then remove from heat.
3.Let the curry rest for 5 minutes before serving to allow flavors to settle.
serve
Serve the Mooga Gathi hot.
Serve hot with steamed rice or roti. A side of pickle or papad makes a perfect accompaniment.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sprout the moong beans until the tails are just 1 cm long for the best texture and digestibility.
2
Gently squeeze the grated coconut while blending to extract maximum creaminess from the flesh.
3
Let the pressure release naturally from the cooker so the sprouts stay intact and don't turn mushy.
4
Add the kokum petals at the simmering stage, not earlier, so their tartness brightens the curry without fading.
5
Always use fresh curry leaves for the tempering — dried ones lack the essential citrusy aroma.
6
Rest the curry for 5 minutes off heat after tempering so the flavors meld into a harmonious whole.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Already vegan as written, but swap jaggery for any dry sweetener of choice; the coconut oil and coconut base keep it fully plant-based.

low oil

Low-oil

Reduce coconut oil in the tempering to 1/2 tbsp and dry-roast the mustard seeds and curry leaves for a lighter version without sacrificing tempering flavor.

high protein