Mooga Gashi or Green gram Gashi
Gashi is a main curry with rice in Konkan cuisine !!
For the green gram( moogu):
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)
Wash and soak moogu in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked moogu (along with its soaked water) into a pressure cooker (final water level after soaking of the moong should be 1/2 - inch above moong. No need to add more water like 1 – inch above. Moogu will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled moogu will be thick in consistency.
For the Coconut paste:
1/2 cup (7 tablespoons) grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water
Make a smooth and thick paste of above ingredients with water in a small mixer bowl.
Boil again cooked moogu with 1 small kudampuli / darbyasole for 5 minutes on a low heat.
Add coconut paste. Mix well. Adjust salt and extra ¼ cup (50 ml) water if you required. Gashi should be of pouring in consistency. Cover with lid and cook on a low heat for 10 minutes.
For the seasoning (phann):
2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves (or 6 nos)
In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2 - 3minutes till fragrant and crisp. Pour this seasoning over gashi and serve with Rice ( seeth ) and other accompaniments.