In Maharashtra, just as kat (soup) accompanies matki usal (moth bean curry), similarly in Goa, saar (a type of soup) is made to go with mugagathi (a sprouted moong bean dish). The difference is that this saar is completely satvik, meaning it’s prepared without onion or garlic. Dishes like mugagathi, mugachi usal, mugache saar, and khatkhate are typically made during festivals or religious ceremonies. As a result, all of these dishes are prepared without onion and garlic.
This mugache saar is prepared by separating the water from the semi cooked moong beans while cooking mugagathi.
Ingredients
- 5-6 cups of the leftover water from semi cooked mugagathi
- 4-5 green chillies
- 1 inch piece of ginger
- 1 cup of coriander leaves
- 1 cup of grated fresh coconut
- 1 medium-sized tomato
- A small piece of jaggery
- 1 tablespoon of tamarind pulp
- Salt to taste
For Tempering
- 1 tablespoon of edible coconut oil
- 1 teaspoon mustard seeds
- 2 pinches of asafoetida
- ½ teaspoon turmeric powder
- 2 dried Kashmiri red chilies (optional)
- 10-12 curry leaves
Method
In a pot, take the water leftover from cooking the moong beans.
Grind together the green chillies, ginger, coriander leaves, and fresh coconut into a fine paste.
Mix this paste into the leftover moong water and let it cook on a low flame.
Add the finely chopped tomato to the mixture.
Once everything is cooked, add the tamarind pulp, jaggery, and salt. Let it come to a boil.
For the tempering, heat oil in a small pan. Add mustard seeds to the hot oil.
Once the mustard seeds start popping, add the asafoetida, curry leaves, and dried red chilies.
Finally, add the turmeric powder and pour this tempering into the saar. Turn off the heat.
Serve this hot mugache saar with rice, accompanied by mugagathi. This simple yet delicious combination makes for a perfect meal!
