No wedding, pooja, fast or festival is complete in Goa without this delicious vegetarian dish of moong beans cooked in a coconut based gravy, traditionally served with pooris. This is my husband's favorite Goan recipe and when I ask him what he would like me to cook he always says "moonga gathi"
1. Traditionally the preparation of this famous Goan dish is done 3 days in advance. Soak the moong beans overnight in 3 times water. Next morning drain the water and cover the moong beans with a plate for another day.
2. On the 3rd day you will notice long sprouts. The green cover of the moong beans are removed by rubbing the beans in between your hands. Wash the beans multiple times till most of the green covers are gone.
3. Add 2.5 cups of water in the moong beans and boil them on a medium flame. When the beans are half way done add in the long slit green chillies.
4. While the beans are cooking, prepare the masala. In a small pan, dry roast pepper corn and coriander seeds till they change color.
5. In a mixer add in desiccated coconut, dry roasted pepper corn and coriander seeds, add in the turmeric powder, and garam masala powder.
6. Add in the remaining 1.5 cups of water and make a paste.
7. By this time the moong beans should be cooked. Add in the ground masala. Also add in the kokum.
8. Add in the salt and jaggery.
9. In a tempering pan heat ghee. Once hot add in a pinch of asafetida and mustard seeds till they splutter.
10. Add in the curry leaves.
11. Pour this mixture into the moong beans. Cook the ghati till it comes to a boil.
12. Enjoy hot with pooris.