Mungachyo Gathi (Mung Beans Goan style curry)


Festive lunches are generally pure vegetarian with authentic curries namely Mugachyo gathi( Mung bean sprouts cooked in coconut-based curry), Khatkhatey (exotic Goan vegetable stew), Chanyache tonak (Green peas Goan style coconut curry) along with plain rice, Toi (Dal), Saar( Made with leftover water after cooking the Sprouted mung), Raita, Bhajin/Bhajiyaas(Deep-fried potatoes/Chillies in chickpea flour batter), Pooris, Pickle, and Papad along with festive sweets such as Purnache Nevryo/ Modak (Crispy deep-fried Indian dumplings stuffed with chickpea lentil filling) said to be Ganapati Bappas’s loved sweet on the Chaturthi day and Paays (Milk-based rice porridge with dried fruits) which is usually made on the Panchami day. The traditional menu differs from family to family but is more or less similar.

 

So here’s wishing everyone a very happy and prosperous Ganesh Chaturthi!! May Lord Ganesha shower his auspicious blessing upon you and your loved ones.

 

Sharing the recipe of Mugachyo Gathi in the link below.

 

Ingredients

 

1 cup Mung beans soaked and sprouted 

1 1/4th cup freshly grated coconut

1 tsp turmeric powder

1Goan local red chilly (Canacona)

1/2 Kashmiri Chilly

3-4 peppercorns

1 inch of Tamarind

1 tsp coriander seeds

1 slit green chilly

5-6 Curry leaves

1 tsp mustard seeds

½ tsp asafetida 

1 tsp Jaggery

2 tsp oil

Salt to taste

Required water


Procedure

 

Soak the Mung beans overnight in water for 2 consecutive nights and during the day keep them on a strainer for the beans to start sprouting.

 

Once ready, cook them in a deep bottom vessel with 2 cups of water and slit green chilly until cooked well. Approximately takes 20-25 min to cook. Or can also pressure cook on medium flame to 1 whistle. Please note if cooked more than a whistle it can overcook to get a mushy consistency. So need to be very careful.

 

In a mixer jar, add coconut, turmeric powder, tamarind, peppercorns, both type of chilies, and grind to be thin paste with the required amount of water. 

 

In a pan add oil, once it is hot add asafetida and mustard seeds. Once they splutter add curry leaves and a pinch of turmeric powder.

 

Now add the cooked mung beans along with the ground coconut paste.

 

Add salt and jaggery. Let the curry come to a boil.

 

Serve hot with Poori or rice.

 

 

 

Post a Comment

0 Comments