Oct 29, 2012

Mooga Gashi or Green Gram Gashi

Mooga Gashi or Green gram Gashi

Gashi is a  main curry with rice in Konkan cuisine !!

Serves 4


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.

No comments: