Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy
A vegetarian Konkan recipe with green moong dal (whole), fresh coconut - grated, dry red chilli - lightly roasted. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water
green moong dal (whole)(1/2 cup) - 2
Cover with a wet towel and keep in a warm place to germinate
- 3
In about another day, they would have sprouted
- 4
Soak again in water for a couple of hours
- 5
Drain, wash and try to remove as much skin as possible
- 6
In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape
- 7
Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder
fresh coconut - grated(1/2 cup)dry red chilli - lightly roasted(2)tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)teaspoons coconut oil(2) - 8
Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently
green moong dal (whole)(1/2 cup)fresh coconut - grated(1/2 cup)tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)teaspoons coconut oil(2)salt - to taste - 9
Bring to a boil
- 10
The next step is to season the gravy
- 11
Heat the oil in a tadka pan and add the mustard seeds
tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)mustard seeds(1 teaspoon) - 12
Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix
green moong dal (whole)(1/2 cup)fresh coconut - grated(1/2 cup)teaspoons coconut oil(2)sprig curry leaves(1) - 13
Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal
Rate this recipe
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Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy
A vegetarian Konkan recipe with green moong dal (whole), fresh coconut - grated, dry red chilli - lightly roasted. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water
green moong dal (whole)(1/2 cup) - 2
Cover with a wet towel and keep in a warm place to germinate
- 3
In about another day, they would have sprouted
- 4
Soak again in water for a couple of hours
- 5
Drain, wash and try to remove as much skin as possible
- 6
In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape
- 7
Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder
fresh coconut - grated(1/2 cup)dry red chilli - lightly roasted(2)tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)teaspoons coconut oil(2) - 8
Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently
green moong dal (whole)(1/2 cup)fresh coconut - grated(1/2 cup)tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)teaspoons coconut oil(2)salt - to taste - 9
Bring to a boil
- 10
The next step is to season the gravy
- 11
Heat the oil in a tadka pan and add the mustard seeds
tamarind paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any)(1/4 teaspoon)mustard seeds(1 teaspoon) - 12
Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix
green moong dal (whole)(1/2 cup)fresh coconut - grated(1/2 cup)teaspoons coconut oil(2)sprig curry leaves(1) - 13
Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal
Rate this recipe
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