In Goan Hindu households everyone likes Moongachyo Ganthi and Chanya Ros. My family mixes these two recipes to make Chane ani mugache tonak. Moong beans and peas are cooked in a mildly spicy coconut gravy. It saves time and is equally delicious!
- Cuisine Goan
- Course Main Course
- Serves 15
- Method Stovetop
- Difficulty Hard
- Cook Time 1 hour(s) 15 minute(s)
1. Soak the moong and vatana overnight. You can also soak the moong two days in advance and let it sprout. Boil the vatana with salt. When they are half done, add in the moong and boil till both are well done. Moong take lesser time to boil then vatana. Remove any scum that forms on top. You could also use a cooker to boil these, however, they tend to become mushy.
2. In a pan heat 1 tablespoon coconut oil. Add in the coconut. I used coconut pieces, use can use desiccated coconut as well. Let it brown. Add in the black pepper corns, cloves, cinnamon stick, coriander seeds and kashmiri chilies.
3. saute for a few minutes. Turn off the heat and let it cool. Transfer into a mixer and make a fine paste, adding water as needed.
4. Heat 0.5 tablespoons of coconut oil. Add in the asafetida and mustard seeds and let them splutter. Next add in the curry leaves and saute for a few seconds. Now, add in the boiled moong and chana along with the ground paste.
5. Add in the jaggery and turmeric powder. Add water to make the gravy of the consistency of your choice. This is a semi thick gravy. You will not need extra salt if you have added the water from the boiled peas and moong.
6. Stir well, cover and let it come to a boil. You may garnish with coriander leaves if you like. Serve hot with puri, sanna or kailoreo.