Goan Moong gati (Mung sprouts curry)

Moong gati are mung bean sprouts cooked in a spicy coconut curry. Goes well with puries, chapati or rice.

Ingredients:

Mung beans : I cup + 1 tsp for roasting

Spicy dry red chilies : 3

Cloves : 4

Pepper : 10 corns

Coriander seeds : 1 tbls

Coconut : 2 cups

Turmeric : 1/2 tsp

Tamarind pulp : marble size ball

Oil : 1 tblsp

Mustard : 1 tsp

Cumin seeds : 1 tsp

Asafetida (shankar brand hing) : 1/2 Inch

Green chili : 1 slit

Curry leaves : 2 - 3 sprig

Kokum rinds : 3 - 4

Jaggery : 1-2 tblsp

Salt : 1 tblsp

Procedure:

*Soak mung beans and sprout them. Wash with fresh water and remove the mung husk when they separate from the beans.

Dry roast the red chili, cloves, pepper first, then add coriander seeds and roast until it becomes aromatic. Finally add one tea spoon of mung and roast them till they become light brown in colour. (Or roast each spice separately)

Soak tamarind in water and extract the pulp.

Grind grated coconut along with turmeric powder, tamarind pulp and roasted spices.

Boil the sprouts, discard the mung husk when they float at the top while cooking.

After the beans are nicely cooked add the ground masala, jaggery, salt to taste and bring it to a boil. 

For the tempering heat oil, put mustard, cumin seeds, asafetida, slit green chili and curry leaves.

Finally add the tempering and some kokum rinds.

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Related recipes:

*Mung bean sprout

Khat khate

Brinjal masala

Sprout salad

Mung curry

Mung Patal bhaji with tomato