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Tulsi Vivah, or the marriage of Lord Vishnu and Goddess Tulsi, is one of the most significant and sacred festivals observed. Hindus believe that the Tulsi plant is an incarnation of the goddess Mahalakshmi. On this day, the plant is dressed as the bride. Shaligram, worshipped as Lord Vishnu, is the bridegroom at the Tulsi Vivah ceremony. It is primarily carried out in the evening or around sunset. Every year, the next day of Dev Uthani Ekadashi, or the Dwadashi Tithi of Shukla Paksha, is observed in the month of Kartik. November 5th is the calendar date for Tulsi Vivah this year.
On this day, an array of traditional pure vegetarian dishes is prepared and offered to the Goddess Tulsi and Lord Vishnu as bhog. The midday feast is the most elaborate and consists of a lavish spread of Indian regional culinary fares. One of them is Moongachi Gathi.
The traditional Goan dish Muga Gathi, also known as Moongachi Gathi or Mooga Gathi, is often served in temples. It is a purely vegetarian dish prepared without onions or garlic. The dish is cooked with green gram sprouts in a delicious coconut gravy spiced with mustard and curry leaves. With pooris, it tastes the best.
Let’s learn how to make this healthy festive dish of Tulsi Vivah.
Moongachi Gathi
Ingredients:
- 2 tablespoons coconut paste
- 1 cup whole green moong
- 2 tablespoons thin slices of coconut
- A pinch of garam masala powder
- ¼ tsp red chilli powder
- ¼ tsp
- turmeric powder
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 2 chopped green chillies
- 1 tsp chopped ginger
- 1 sprig of fresh curry leaves
- 1 tablespoon cooking oil
- A pinch of hing or asafoetida
- Kokum
- Salt to taste.
- Sugar by the pinch
Method
Mooga Gathi, Image Source: Instagram
- Soak the green moong dal for 5 to 6 hours
- Drain the excess water and leave them covered with a muslin cloth overnight to sprout
- The next morning boil the sprouted moong dal and set aside
- Soak the kokum
- Heat the oil in a kadhai, add the mustard seeds, cumin seeds, curry leaves, green chillies, and sliced ginger and stir them
- Blend in a pinch of hing
- Add the thinly sliced coconut pieces, and turmeric powder, and sprinkle chilli powder and garam masala
- Sauté the coconut until it turns slightly golden
- Once this is done, add the coconut paste and stir for about 30 seconds
- Pour in water and add salt, and sugar to taste
- Bring to a boil; add the sprouted and boiled moong
- Add two to three pieces of soaked kokum
- Reduce heat to low, and cook for one-two minutes before turning off the heat
Serve it with puri!
