Mooghu-keerla ghashi | How to make Mooghu-keerla ghashi

By preethi Baliga  |  12th May 2016  |  
5.0 from 1 review Rate It!
  • Mooghu-keerla ghashi, How to make Mooghu-keerla ghashi
Mooghu-keerla ghashiby preethi Baliga
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About Mooghu-keerla ghashi Recipe

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

Mooghu-keerla ghashi is delicious and authentic dish. Mooghu-keerla ghashi by preethi Baliga is a great option when you want something interesting to eat at home. Restaurant style Mooghu-keerla ghashi is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Mooghu-keerla ghashi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mooghu-keerla ghashi. Mooghu-keerla ghashi is an amazing dish which is perfectly appropriate for any occasion. Mooghu-keerla ghashi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mooghu-keerla ghashi at your home.

Mooghu-keerla ghashi

Ingredients to make Mooghu-keerla ghashi

  • 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

How to make Mooghu-keerla ghashi

  1. Pressure cook sprouted moong for 15 mins with 2 cups of water or upto 2 whistles.
  2. Cook bamboo shoot separately with 3 cups of water till soft and crunchy.
  3. Drain the water from bamboo shoots to remove the bitterness of bamboo shoots if any.
  4. Prepare a paste by grinding coconut gratings, roasted red chillies and tamarind by using little water.
  5. 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.
  6. Now add ground masala paste and continue boiling for about 5-7 mins. Turn off the flame.
  7. 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.
  8. Goes well with plain boiled white rice.

My Tip:

To remove the bitterness always use tender bamboo shoots soaked in some salt water for a day or two

Reviews for Mooghu-keerla ghashi (1)

Tarunima Tripathi2 years ago

anything with bamboo shoots sounds good!

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