Sprouted Moong Curry/Goan Mooga Gathi - Ganesh Chaturthi Special

🌱 Sprouted Moong Curry – A Nourishing & Flavorful Delight

If you’re looking for a comforting, protein-packed Indian dish that pairs beautifully with rice or puri, this Sprouted Moong Curry is just what you need. It's wholesome, rich in flavors, and surprisingly easy to prepare.

In this post, I’ll walk you through everything – from how to sprout moong at home to crafting a delicious, aromatic gravy with freshly ground spices and coconut.

🛒 Ingredients

Main Ingredients:

• Whole green moong (sprouted)
• Freshly grated coconut – 2–3 tbsp
• Turmeric (haldi) powder
• Dry red chillies
• Tamarind paste
• Coriander (dhaniya) seeds
• Cumin (jeera) seeds
• Cardamom (elaichi)
• Cloves (laung)
• Cinnamon (dalchini)
• Black pepper (kali mirch)
• Green chillies – 2, slit
• Salt – to taste
• Sugar – to taste

For Seasoning (Tadka):

• Oil
• Asafoetida (hing)
• Mustard seeds
• Curry leaves

🌿 How to Make Sprouted Moong at Home

1. Wash and soak the whole green moong in water for 7–8 hours or overnight.
2. In the morning, drain the water and wrap the moong in a soft, clean cloth to form a potli (bundle).
3. Place the potli in a bowl, cover it, and let it rest in a warm place for 8–10 hours.
4. Check after that — you’ll find beautifully sprouted moong beans, ready to use.

🍲 Method – Let’s Cook!

Step 1: Boil the Sprouts

• Add sprouted moong and 2 slit green chillies to a pressure cooker.
• Cook for 1 whistle to keep the moong soft but intact.

Step 2: Make the Masala Paste

Grind the following ingredients into a smooth paste:

• Fresh coconut
• Turmeric
• Dry red chillies
• Tamarind paste
• Coriander seeds
• Cumin seeds
• Cardamom
• Cloves
• Cinnamon
• Black pepper

Step 3: Prepare the Gravy

• Add the ground paste to the boiled moong in the cooker.
• Turn on the flame and mix well.
• Add salt and sugar to taste.
• Let it simmer and boil for 5–8 minutes.

Step 4: Tempering (Tadka)

• Heat oil in a small pan.
• Add asafoetida, mustard seeds, and curry leaves.
• Let them splutter, then pour over the moong curry.
• Mix well and turn off the heat.

🍛 Serving Suggestions

Your Sprouted Moong Curry is ready to enjoy!

Serve it hot with:

• Steamed rice
• Jeera rice
• Puri or chapati

This dish is perfect for lunch or a light dinner – nutritious, hearty, and packed with flavor!

Parshe Machher jhol/Bengali fish curry

 

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'mullet' in english.Machher jhol is a kind of a stew with veggies and fish.It is a wholesome dish to be served with rice.It's a favourite in almost every bengali home..with veggies and fish so nothing else is much required :)

Ingredients -
parshe machh/mullet fish
brinjal/egg plant/baigan
potato/alu
ginger paste
tomato
mustard oil
black cumin/kala jeera/kalonji/nigella/onion seeds
green chillies
coriander/dhaniya powder
cumin/jeera powder
turmeric/haldi powder
red chilly/mirchi powder
sugar
salt
coriander leaves/dhaniya patta(optional)

Method -
Wash the fish pieces well.
Marinate the fish with salt,turmeric,red chilly powder.
Chop the brinjal and potato length wise(not small).
Heat mustard oil in a kadhai/wok.
Once the oil becomes hot fry the fish pieces in it.
Keep the fried fish aside.
In the same oil add some kala jeera seeds.
Once they splutter add freshly made ginger paste and roughly chopped tomatoes,brinjal and potatoes.
Add chopped green chillies.
Add salt,haldi,mirchi,dhaniya,jeera powder,sugar(pinch).
Saute for sometime till rawness of ginger,masala powder is gone.
Add some water to get a consistency and add the fried fish pieces.
Let the fish and veggies cook till they are soft for about 5-8min.
Check the salt for taste and finally garnish with fresh coriander leaves.
Server this machher jhol with hot steamed rice and kachha posto :)
kachha posto is a paste of - poppy seeds/posto/khus-khus,green chilly,salt,mustard oil.