Moong Ghashi Recipe

Moong or green gram is used widely in Indian cuisine. It can be sprouted and used in salads, gravies and in chaats too. Posting a sprouted Moong in coconut gravy which is also called Mooga ghashi.


  • 125 gms moong sprouted and deskinned
  • 25-30 small cubes of sooran/yam
  • 1/2 of a small coconut
  • 12 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt
  • 2 tbsps coconut oil
  • 1 tsp mustard
  • 4 sprigs curry leaves

Boil the sprouted moong and sooran in salted water till done. Roast the dry red chillies in a little oil. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the boiled moong. Boil for a couple of minutes. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 4 sprigs curry leaves and a tsp of grated coconut. Roast for a minute. Add a pinch of haldi. Toss. Drop the seasoning into the boiling ghashi. Switch off, cover and keep aside for the flavours to infuse.

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