Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, goan moong gathi. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Goan Moong Gathi is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Goan Moong Gathi is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have goan moong gathi using 22 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Goan Moong Gathi:
- Get 250 gram Sprouted moong
- Take 1/2 tsp turmeric powder
- Get 1 green chilli
- Make ready To taste Salt
- Get As needed Curry leaves
- Prepare 1 tbsp finely chopped coriander
- Take 1 tbsp tamarind pulp
- Prepare 1 tbsp jaggery
- Make ready For masala to roast:-
- Take 1 tbsp coriander seeds
- Prepare 1 tsp cumin
- Prepare 2 tsp saunf
- Make ready 1 cinnamon stick
- Make ready 2-3 cloves
- Prepare 1/4 cup grated coconut
- Get 1 dry red chilli
- Take For tempering:-
- Prepare 1 tbsp ghee
- Take 1 tsp cumin
- Prepare 1 tsp mustard
- Take 1/2 tsp red chilli powder
- Get 1/2 tsp asafoetida
Instructions to make Goan Moong Gathi:
- Wash Sprouted moong with lukewarm water twice to remove green skin. Cook moong on slow flame, add salt turmeric and green chilli sliced.
- Now roast coriander seeds cumin, saunf, cinnamon, cloves red chilli and coconut on slow flame till coconut turns light brown. Cool and add more coconut and grind in mixer grinder adding tamarind pulp and little water into smooth paste. Add this into boling moong add curry leaves,jaggery and cook till moong gathi thickens releases aroma.
- For tempering heat kadai add ghee cumin,mustard when starts cracking add asafoetida and red chilli powder and pour Moonga gaathi.
- Serve hot tasty goan Moong gathi in a bowl can enjoy with rice and roti.
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