Sprouted moong in coconut paste(Mooga gaati)

Sprouted moong and coconut paste with spices is a classic dish loved by almost all in our area. Depending on the exact place where a person belongs, we all have different spices that go with this combination to make something different and tasty. This is one such recipe.

Mooga gaati is a dish with sprouted moong and coconut paste prepared in Goa. Its almost same as mooga randayi that we prepare but it has sweetish taste due to jaggery. This recipe is sent to me by Sheetal who is from Goa. There are many versions of gaati and this is one of them.

Sheetal says, “This dish is like a gravy. Not dry. Also when you let it sit in the pan you will not see any water colleting on top. So it is not too watery like dal. It is served as a side dish and it mainly prepared in almost all hindu households during Ganesh Festival as the meals are only veg”.

I loved this version too. It tastes great. I am going to try the same paste with other pulses and see how that works.

Other similar combination – Mooga randayi, Mooga randayi with pepper.

Ingredients:
1 cup sprouted moong
1/2 cup fresh/frozen coconut
5-6 curry leaves
2 green chilies
1 red chili
4-5 black pepper
1/2 tea spn coriander seeds
A pinch turmeric
1/2 – 1 tea spn jaggery
2 pieces of kokum
Oil
A pinch asafoetida
1/2 tea spn mustard seeds
Salt

Method:
Wash sprouted moong to remove as many skin as possible. Cook them in enough water.
Heat a little oil and add slitted green chilies. When they are fried, take out and add pepper, coriander seeds. Grind with coconut, turmeric, red and green chilies.
Add the paste to cooked moong, add jaggery, kokum, salt. Cook.
Heat oil. Add mustard seeds. When they start popping, add asafoetida and curry leaves. Pour the seasoning over the dish.
Serve hot as a side dish with rice and dal/gravy.

Serves : 2-3
Preparation time : 30mins

20 thoughts on “Sprouted moong in coconut paste(Mooga gaati)”

  1. Shilpa…My MIL always prepared this version, i used to ask her how come kokum in mooga randayi. She used to tell me that this was the way it was prepared at her place in Goa for “Shivrak javen” . Never knew it was called gaati until i heard from her.

  2. Dear Shilpa

    I searched high and low for kokum in our tiny grocery store in Folsom. I was thrilled when I found one packet, but it looked too old and did not want to take a chance.

    I have tried Ashwini’s moogambat and even taught it in class. Now will try this one as well.

  3. Nice classic recipe Shilpa, but 3/4 cup coconut to 1 cup moong is somewhat a lot for our taste – will try it will lesser coconut 🙂

    Shilpa: You are right Nandita.As one of my reader pointed out, I did a mistake. I have updated the post now.

  4. also unlike randayi no other vegetables are added to mooga gathi.also kokum is optional,tamarind is used generally.

  5. Hi Shilpa,

    Mooga gathi looks great. It is amazing to see how many different versions we have for the same dish. I am a konkani too. My mom uses cashews,coconut pieces & dry red chillies as well.And yes we use tamarind too instead of kokum.

  6. This sounds almost like Mooga Ghasshi !!!

    Love the moog and cocnut combination – whether you call it Gati, ghasshi or ambat !! Always yummy !!

  7. M saw this and has got her moong sprouting as I type!

    You blog, M makes, I eat!
    I think I am getting PHAT!

    :-))

    Shilpa: Hehe…I will ask M not to cook anything new :D.

  8. Jyothi shankar

    hi…Shilpa
    recipes sounds good…. nutrious dish… sure i will try this
    well…thanks shilpa…for a good recipe

  9. Simply excellent!
    M made this for dinner and it was exceptional! the taste of the black pepper came through nicely.

    M also sprouted the moong well and it was nice and crunchy!

    Thanks for sharing this recipe with us.
    🙂

  10. Thanks for the lovely traditional recipe always prepared for auspicious Goan functions. I have another name for it. Goans call it gaathi and Carwaris call it mooga shaak. But by any name it is tasty. My aayi always puts whole cashewnuts split into two halves and kaatlyo or flat bits of coconut while cooking the moog.

  11. Dear Shilpa,

    Great recipe. I am a great fan of your site and needless to say my family so thankful that I use your recipes often to make dinners.

    My son is allergic to coconut so I substitute tomato and cashew nuts. The recipe turned out great. Thank you so much. Keep up the good work.

  12. Shilpa,
    Why should we remove the skin? The skin being full of fibre and nutrition. Iam going to try this tonight and will give you the feedback

  13. Sampada Nadkarni

    Hi shilpa,
    Nice tht u have published goas dish on the net.please do also publish other specialities in seperate section.also fish specialities like rashad bangado etc.

    bye

  14. Hi Shilpa,
    This is nostalgic for me, the name, the dish :)))
    I will try this out, without grinding :p till I get the mixer 🙂

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