Saturday, 8 December 2012

"Mooga Ghashi" or Moong Beans in seasoned coconut gravy - A Konkani dish

Moong beans are highly recommended not only as a rich source of nutrients but also as medication. Moong beans can help to clear heat and toxins from the body, balance the organs and skin. Mung beans also improve circulation throughout the body.
Here is a simple side-dish using Moong beans.
The seasoning is of mustard and curry leaves so it can be prepared on festival days when onion and garlic cannot be used.
Serves 4

Moong beans - 1 cup
Raw banana pieces/Malabar cucumber pieces/Yam - 1/2 cup - Optional
Coconut fresh/desiccated - 1 cup
Fried Dry red chillies - 2
Tamarind - 1 small piece
For seasoning:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 8

Boil the moong beans in a cooker with twice the amount of water.
If you want the curry to have more texture, you could add raw banana or malabar cucumber pieces or yam pieces and boil the moong beans.Since moong beans cook very quickly, switch off the heat 5 minutes after the 1st whistle. Allow to cool.
Grind coconut, fried dry red chillies and tamarind to a smooth paste with 1-2 cups water. 
Now put the ground paste in a big vessel along with the boiled Moong beans and vegetables and bring to boil.
Take a seasoning pan, keep on low heat, add oil, add mustard and curry leaves and allow to crackle, then pour over the boiling curry.
Serve hot with rice.

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