sprouted moong curry
Mooga moLe randayi is a very common and popular konkani curry. Be it any festival or pooja or any other occassion like marriage you can guarantee the presence of this randayi along with daaLitoi and a upkari of the most common vegetable. Typically in all these functions, it will be tenDli upkari.
This randayi is easy to make, however it requires some amount of planning (1 day before) as the moong has to sprout. Soak some moong in water at night. Early in the morning, drain the water and cover the vessel with a lid and set it aside. By late evening, the sprouts should have come out well. Wash the sprouted moong to remove as much skin as possible. (I dont remove the skin however as it is fibrous and good for health)
Either raw banana or potato or tender bamboo shoots(keerlu) are added to this randayi to enhance the taste. I added potato to this dish. (My personal favourite is bamboo shoots)
Ingredients
- Sprouted moong - 1 cup
- 1 small potato cut into medium sized cubes.
- Grated coconut - half cup
- Red chillies - 5 to 6
- Corainder(dhania) seeds - 1 teaspoon
- Tamarind - size of a marble
- Turmeric - a pinch
- Mustard - half teaspoon
- Curry leaves - 5 to 6
- Asafoetida (Hing)- a pinch
- Salt to taste
- Oil for seasoning
Method
- Pressure cook the sprouted moong with the potato cubes.
- Transfer the contents to a vessel and add enough salt to it.
- Fry the coriander seeds and red chillies with a little oil for a few minutes on a low flame.
- Grind this fried chillies and coriander with coconut, tamarind and a pinch of turmeric powder to a smooth paste.
- Add this ground masala to the cooked sprouts and cook well till the masala is fully cooked.
- Season with mustard, curry leaves and hing.
Preparation time: 30 minutes