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!

Goan green masala fish fry

A tasty fish fry can melt the heart of any fish-lover.Here is a famous Goan recipe of fish fry which includes a green masala.I have used king fish here but you can also use pomfret. Please give it a try as its super easy with almost no preparation time required. 

Ingredients -

king fish/surmai/visvon
fresh bunch of coriander leaves/dhaniya patta
green chillies
onion
ginger
garlic
black pepper corns/kali mirch
cumin seeds/jeera
cardamom/elaichi
turmeric/haldi powder
tamarind pulp/lemon juice
salt
oil/butter/ghee

Method -
Wash the fish pieces well.
Roughly chop the onion,ginger,garlic,chillies.
Wash the coriander leaves well.
Make a paste of the following with less water - 
coriander leaves,chillies,ginger,garlic,onion,black pepper,cumin,cardamom,turmeric powder,tamarind pulp.
Add salt to the paste.
Apply this paste to the fish pieces and let it marinate for atleast an hour.
Heat a non-stick tawa/frying pan.
Add oil or butter or ghee as per your choice.
Shallow fry the fish pieces on the tawa on low heat on both sides.
Green masala fish is ready to serve :)

Kandgachi Nevri/Sweet Potato gujiya/karanji (Goan sweet) - Gudi Padwa special

 Wishing everyone a very Happy Gudi Padwa !!

Kandgachi Nevri is a traditional Goan delicacy made from sweet potato.Sweet potato is known as "kandga" in konkani.It is known as "ratale" in marathi.Nevri is a D-shaped similar like gujiya.These are made up of sweet potato as the outer layer with coconut-jaggery stuffing inside.It is one of the unique Goan dishes which you will never find anywhere outside Goa.So please give it a try once and am sure you will love it :)

Ingredients -
sweet potato
wheat flour/atta
freshly grated coconut
jaggery
cardamom powder(elaichi)
salt
ghee

Method -
Wash the sweet potatoes well and boil them till soft with peel.
Cool down and peel off the skin and grate them.
Add a pinch of salt to it.
Add wheat flour approx 2-3 tbspn to the grated sweet potatoes and mix well.
The mixture must be well formed so that you can make small balls out of it.
Heat a non stick pan/kadai.
Add freshly grated coconut to it and add jaggery.
The sweetness is as per your taste.
Sprinkle some cardamom powder and let it cook.
Cook it on low flame for say 7-8min.
This is the stuffing or "chunn" as we call it in konkani.
Spread a plastic sheet on the rolling pin.
Keep 1 ball of the sweet potato dough on it.
Lightly roll it in the shape of a poori.You cant roll it without a plastic sheet as it is sticky.
Add the coconut stuffing in it on one side.
Fold it from the other side to make a D-shape. Similarly as you do for gujiyas.This is called a "nevri" in konkani.
Heat a non-stick tawa.
Add ghee to it. Shallow fry the nevris on both sides till light brown.
Delicious sweet potato nevris/gujiyas are ready to serve :)