Moonga gashi is a healthy and tasty dish from tulu nadu region (Konkani). Soaked green gram when cooked with coconut based gravy produces the exotic flavour which will linger on your tongue and mind even hours after relishing it....
Ingredients:
- Whole green gram / hesaru kalu / Moong dal - 1 cup
- Red chillies - 2 no
- Mustard seeds - 1/4 tsp
- Fenugreek seeds - 20
- Coriander seeds - 2 tsp
- Black pepper corns - 6
- Onion - 1 small, finely chopped
- Tomato - 1, finely chopped
- Grated coconut - 1/2 cup
- Ginger-garlic paste - 1/2 tsp
- Water - 2 cups
- Coriander leaves - finely chopped
- Oil - 2 tsp
- Salt - to taste
- Cilantro / Coriander leaves - for garnishing
For tempering:
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Asafoetida - A generous pinch
- Turmeric powder - 1/4 tsp
- Curry leaves - 1 strand
- Oil - 1 tsp
Method:
- Wash and soak the moong dal for 8 hours and drain the excess water.
- In a pan, heat 2 tsp oil and add mustard seeds, black pepper corns, corriander seeds, fenugreek seeds, red chillies and fry for a while
- Then add onion and fry until they become transparent. Add ginger-garlic paste, half of the chopped tomato, followed by grated coconut and fry for some more time and allow to cool.
- Grind the fried mixture into paste using little water.
- Take a pressure cooker pan and heat around 1 tsp oil in it and begin tempering using mustard seeds, cumin seeds, asafoetida, curry leaves and turmeric powder.
- Add soaked moong dal, grinded mixture, remaining tomato, water, salt and give a good mix.
- Check the taste, make desired adjustments, cover the lid and pressure cook for 2 whistles.
- As the pressure subsides, open the lid and adjust the consistency by adding water, if necessary. Garnish with coriander leaves.
- "Moonga gashi" is now ready to savour with steaming rice or hot phulka / chapati.
Thanks for the recipe, even my 3 years old baby liked it very much
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