Moonga Gashi (Moonga Gatthi Manglorean style)

Ingredients:

1. Moong – 1 cup
2. Scrapped coconut – 3/4 to 1 cup
3. Kashmiri chilly – 1
4. Red chillies (byadgi) – 1 to 2 or (Goan) – 1
5. Corriander seeds – 1 to 1.5 tsp
6. Peppercorns – 4-5
7. Tamarind pulp – 1 to 1.5 tsp
8. Coconut oil – 1 tsp
9. Salt to taste

For the tempering:

1. Coconut oil – 1 tbsp
2. Mustard seeds – 1/2 tsp
3. Asofoetida (hing) – 1/4 tsp
4. Curry leaves – 10 – 12

Procedure:

• Soak moong overnight. Drain in the morning. Tie them in a muslin cloth and keep aside till evening.They will be sprouted in the evening. Again soak them overnight. Next morning remove the peels.
• Boil moong.
• Heat oil in a wok and roast peppercorns, red chilies and corriander seeds. In the same wok, add scrapped coconut and roast for 10 – 15 seconds.
• Grind this by adding 1/3 cup water to a fine paste.
• Add the paste to the boiled moong.
• Add tamarind paste and salt.
• Add water as per your requirement , stir well and simmer for 2-3 min.
• Give it a tempering with mustard seeds, curry leaves and asofoetida in coconut oil.
• Serve as a main course dish.

Tip:

• You may use potato/nirpannas (breadfruit)/bamboo shoots in this preparation.