Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy

‘Mooga Ghushi’ is a sprouted green gram-coconut based tangy gravy, another traditional delicacy of the Konkani community of Mangalore in the southern part of India. ‘Moogu’ in Konkani is green gram and ‘Ghushi’ is a standard coconut masala of this Konkani cuisine; a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic. Course : Lunch Ingridients : 1/2 cup Green Moong Dal (Whole) For the coconut masala 1/2 cup Fresh coconut , grated 2 Dry Red Chilli , lightly roasted 1/4 teaspoon Tamarind Paste , or 1 small gooseberry sized tamarind (remove seeds and fibre if any) 2 teaspoons Coconut Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves Salt , to taste Instructions To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.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.