No matter what the occasion, most Hindu Goan festivities are incomplete without moogagaathi. It is a staple on the menu for Ganesh Chaturthi, poojas, weddings, or anything else vegetarian. The prep for this dish begins three days in advance. Usually served with pooris, this simply spiced, sprouted moong bean dish is a favorite among kids and adults alike. It is Mayur’s favorite dish and he requested me to make it for him so thought of penning down this recipe.

What you will need:

How to make it:

• The prep time is 3 days! It is because that is the amount of time it takes to make the moong the right way for this dish. Wash the moong and then soak overnight in 4 cups of water. Next day morning, discard the water and cover it with a plate and let it sit for another day. On the third day, you will notice long sprouts. 
• Add water to the sprouts. gently rub them between your palms to remove most of the kernel. Drain and discard the kernel. Repeat until most of the kernel from the moong is gone. 
• Dry roast 6 of the green chilies until they get a char. Add them to a mixer.
• Dry roast the black peppercorns and coriander seeds as well and add to the mixer.
• Add fresh coconut along with 1 1/2 cup water to the mixer as well. Add turmeric and grind the contents of the mixer into a fine paste.
• In a vessel, heat ghee. Add asafetida and mustard seeds. Once the seeds splutter, add the curry leaves. Add the remaining 2 green chilies cut into large pieces.
• Now add the cleaned moong sprouts, the remaining water, and salt. Cook until the moong beans are half done.
• Add the ground masala and jaggery. Mix well and let it cook till the beans are fully done. 
• Enjoy with poori!