Moongachi Oosali is another traditional Goan dish and every time I make it I go into a flash back of the past... memories from the past when I was a kid. My brother used to go to a “baal-wadi” or play group and the teacher used to make Moongachi oosali. Brother used to love it and that was his favorite food in the childhood. This dish is packed with nutrition as it is made with sprouted green gram or moong.
These days I prepare the dish often as hubby is on a diet and sprouted green gram is a super food. They are a source of protein, fiber and vitamin B.
To sprout green gram or moong follow this blog post. I don’t prefer removing the cover from sprouts as they are excellent source of fiber. You can serve this dish with rice as a side dish or with chapatis. Add this as a filling to your sandwich. Kids love it too, so you can add this to a wrap and make an attractive roll too.
Ingredients: Prep. Time: 30 Mins(excluding sprouting time), Serves: 4
2 cups sprouted Moong/Green gram
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch of asafeotida
1 teaspoon jaggery, grated
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 green chilies
2 tablespoon grated coconut
1 tablespoon oil
Procedure:
1) Pressure cook the sprouted green gram for 3 whistles and switch off the gas. Let the pressure get released. Drain the pressure cooked sprouted green gram, retain the water.
2) In a kadai/wok, heat oil and add mustard seeds.
3) When mustard seeds crackle and cumin seeds and asafoetida. Then after few seconds, add chopped green chilies and fry for few more seconds.
4) Add turmeric and red chili powder and stir.
5) Now add the pressure cooked sprouted green gram to the kadai and mix well.
6) Add grated coconut and jaggery and mix well.
7) Finally add salt to taste.
Note:
For other recipes with sprouts, click here.
For other Goan recipes, click here.
For pure veg recipes, click here.
For other stir fry recipes, click here.
2 cups sprouted Moong/Green gram
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch of asafeotida
1 teaspoon jaggery, grated
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 green chilies
2 tablespoon grated coconut
1 tablespoon oil
Procedure:
1) Pressure cook the sprouted green gram for 3 whistles and switch off the gas. Let the pressure get released. Drain the pressure cooked sprouted green gram, retain the water.
2) In a kadai/wok, heat oil and add mustard seeds.
3) When mustard seeds crackle and cumin seeds and asafoetida. Then after few seconds, add chopped green chilies and fry for few more seconds.
4) Add turmeric and red chili powder and stir.
5) Now add the pressure cooked sprouted green gram to the kadai and mix well.
6) Add grated coconut and jaggery and mix well.
7) Finally add salt to taste.
Note:
For other recipes with sprouts, click here.
For other Goan recipes, click here.
For pure veg recipes, click here.
For other stir fry recipes, click here.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest