Moogagati ani purio

Moogagati ani purio- sprouted green gram gravy with puris:


Moog or green grams are widely consumed by all Indians. In Goa we have a coconut gravy preparation of this goan veg recipe which can be consumed for lunch as well as for breakfast along with puris or idlis or goan bread. Purio ani moogagati is one of the mandatory dish included in the menu on the occasions of rituals like wedding, puja or thread ceremony in Goa. Our occasions are in fact incomplete without this dish in the menu. Not only prepared for functions but also during religious rituals at home like ekadashi, nagpanchami, tulsi lagna etc etc .

We prepare this gravy using sprouted green grams and therefore very nutritious for our health. Sprouted moong are highest in protein content and therefore good for kids too.

Ingredients:
Green grams or moong-1 cup
Coconut-2 cups
Coriander seeds-1 tsp
Peppercorns-1 tsp
Cloves-2
Cinnamon stick-1
Nutmeg- a small piece
Star anise-1 petal
Tamarind paste-1 tsp
Red chillies-2
Haldi-1 tsp
Red chilli powder-2 tsp
Jaggery-2 tsp
Salt as required
Green chillies-3-4

For tempering-
Hing-1 small piece or 1 tsp if powder
Mustard seeds-1 tsp
Karipatta leaf-1

Method:
First of all we need to sprout these moong or green gram. For that on 1 st day morning 10 am soak moong in water. At night throw away water and keep mong in muslin cloth, tie and hang overnight. Next day again add it in water. At night keep them in a sieve dry on a muslin cloth. Now on 3rd day all the skin peels of green gram will float so u need to discard off the skin peels putting the moong in water and sieving again and again till u get white green grams. Few peels remain and that is OK. You see the sprouted mong as shown below:
Look at the peels floating on top once you put these sprouted moong in water.

Now place the sprouted among in cooking vessel, add required water and green chillies and keep to cook. Dry roast coriander seeds, peppercorns, cloves, cinnamon, star anise, nutmeg, red chillies. Cool and grind  in mixer along with scraped coconut, haldi, red chilli powder and  tamarind paste. Once the moong are cooked, check and now add mixer grounded paste, jaggery, salt and mix everything and give a boil.

Now temper the gravy with tempering ingredients and you are done.




Serve with hot puris.

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