Name: Mooghu-keerla ghashi recipe by preethi Baliga at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 2 cups sprouted moong / green gram; 1 cup chopped tender bamboo shoots; 2 cups freshly grated coconut; 6 - 7 roasted dry red chillies; 1 small marble sized tamarind ball; Salt to taste; Coconut oil for tempering; 1 spring curry leaves; 1/2 tsp Mustard

ABOUT Mooghu-keerla ghashi RECIPE

This is an authentic GSB konkani recipe made with sprouted moong and tender bamboo shoot.

Ingredients Serving: 5

2 cups sprouted moong / green gram
1 cup chopped tender bamboo shoots
2 cups freshly grated coconut
6 - 7 roasted dry red chillies
1 small marble sized tamarind ball
Salt to taste
Coconut oil for tempering
1 spring curry leaves
1/2 tsp Mustard

Instructions

Pressure cook sprouted moong for 15 mins with 2 cups of water or upto 2 whistles.
Cook bamboo shoot separately with 3 cups of water till soft and crunchy.
Drain the water from bamboo shoots to remove the bitterness of bamboo shoots if any.
Prepare a paste by grinding coconut gratings, roasted red chillies and tamarind by using little water.
Now transfer the cooked moong to a bigger vessel and add cooked and drained bamboo shoots. Add salt to taste bring it to a boil.
Now add ground masala paste and continue boiling for about 5-7 mins. Turn off the flame.
Now prepare the tempering by heating some coconut oil in a small pan. Add mustard, let it splutter, then add curry leaves and pour this over them - moong ghashi.
Goes well with plain boiled white rice.

Similar Recipes