Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!

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Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
by ArchanaPotdar · This post may contain affiliate links · 31 Comments
“Shivrak” is those days when the traditional Goan do not eat onion or garlic.
The curry Sprouted Mung the Goan way is a traditional dish that finds it’s place in the Goan Menu for festivals, weddings and yes at homes.
The Goans love their non-vegetarian food, the average Goan cannot live without his “nuste” fish. Why not the fish variety we get in Goa is mind-boggling from Shark to Red Snappers from the small sardines to silverfish we have a variety that 365 days you can enjoy different fish and still have more varieties. And you have still to take into account the prawns, crabs, squids, the different shellfish.
But still, there is a minimum of 2 days when the Goan is a strict vegetarian. He will crib say he cannot eat food but still adhere to his tradition. This is the day when Chana Cho Ras was or moonga Gathi, Toi, batat kapa, vangi fodi, Neer Phanas Fodi are made.
Goan Moong gathi is different from the Mangalorean Moonga Gassi.
The flavours and colours are completely different.
Whatever said or done in the rains when most Goans depend on pulses for a curry for one the rains make it impossible to get veggies and second most people follow the Hindu holy month of Shravan and hence veg food, no onion and no garlic and this sprouted mung is light for digestion and takes care of the protein needs of a person.
I have followed the traditional recipe except for the treatment of the moong.
Rinse and Soak the moong in water. Keep the water well above the level of the moong. I generally add about 1 or 2 cups of more water. Set aside for 8-10 hours it is okay if the moong stays underwater for 12 hours.
Next, drain the water and you can tie them up in a cloth, put weight and set aside. Let nature work its miracle and you have sprouted moong in the next 12 hours. Use these in any salad, to make a gravy (I make quite a few but apparently none are on the blog).
But in Goa, these sprouted moong are soaked again. The next day the sprouts skin peels off and then the moong is used to make Mooga Ghati.
You can follow this method but I avoid removing the skins as the skins are full of fibre and I have not found any difference in taste.
Moong or green bean is very healthy and recommended for people of all ages. To check the nutritive value do check this site where they speak about why mung bean is good for health.
This week I have participated in Foodies Redoing old posts and changed my old post.
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Sharing is caring!
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Shama Nagarajan says
delicious inviting recipe
Julie says
Healthy & delicious!!
Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies
Torviewtoronto says
looks wonderful
Torviewtoronto says
looks wonderful
Raksha says
wow, mooga gati looks great. 🙂
Sangeetha Nambi says
Perfect curry for Rotis…. Fingerlicking curry….
http://recipe-excavator.blogspot.com
Chandrani says
Mooga gathi looks spicy and healthy.
Kaveri Venkatesh says
A new recipe..looks delicious….I wonder why the goans remove the skin after sprouting it.
Priya says
Super nutritious gravy,looks irresistible.
Prathima Rao says
The curry is too delicious!!!
Prathima Rao
Prats Corner
Spice up the Curry says
very healthy recipe
Pushpa says
Lots of flavors yummy!!
SM says
tasty healthy recipe
Ramya says
I was looking for a recipe for the Sprouts gravy:-)What a timing..Bookmarked!
Simona says
That bowl looks very nice and I would very much like to have a taste. Thank you so much for contributing to My Legume Love Affair.
Mayuri Patel says
This is an interesting recipe Archana. Mooga Gathi looks so tempting and its a pretty healthy dish too with so many flavors.
ArchanaPotdar says
Thanks, Mayuri.
Renu says
I have never heard of soaking the sprouted moong again and this is completely new to me. Plus the curry with coconut and flavoured with jaiphal is another different thing. Yummy and different share.
ArchanaPotdar says
Thanks, Renu.
Lathiya says
I love moong dal curry but never tried the Goan version. The curry looks delicious. Will try this soon.
ArchanaPotdar says
Thanks, Lathiya.
Poonam Bachhav says
I always use sprouted moong in stir fries and gravies but your Goan version with coconut and without onion garlic sounds healthy and interesting .
ArchanaPotdar says
Thanks.
Kalyani says
We use a lot of moong sprouts at home so
I am sure to bookmark and try this. The pics looks fab and Inviting
ArchanaPotdar says
Thanks.
Jayashree says
Good to know about the Goan dishes here in your blog. I use sprouts in curry and salad but this is new to me. Looks delicious with all the spices.
ArchanaPotdar says
Thanks.
sasmita sahoo says
great Goan version curry !! This curry using moong is a lovely idea for festive time as this is without onion n garlic 🙂
ArchanaPotdar says
Thanks.
Sneha says
Treat for someone like me from Goa but settled elsewhere ! Love this recipe so much ….
ArchanaPotdar says
Thanks, Sneha. I am glad it helps. Let me know how it goes wit you.