Mangalorean Sprouted Moong Curry

Mangalorean Sprouted Moong Curry(Kirlele Moogachi curry)

A tasty curry, goes well with rice.

How to make moong sprouts?

For moong / payaru

1 cup (100 g) moong (green gram)

2 cups water

1/2 metre muslin cloth (or suitable clean / hygienic cotton cloth)

Method

Wash and soak moong in 2 cups water for 6 hours or over night. Drain out water thoroughly, pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow moong to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water - the moong may get spoiled instead of germinating).

Serves: 3 – 4

You will need

200 g sprouted green gram

2 green chillies

2 ½ cups water (500 - 525 ml)

For the coconut paste:

75 g (1 cup) grated coconut

1 teaspoon dry roasted coriander seeds

4 dried red chillies

¼ teaspoon turmeric powder

1 teaspoon thick tamarind paste

2 tablespoons water

Make a thick paste of above ingredients with 2 tablespoons water. Keep aside.

Method

Wash sprouted moong carefully. Pour enough water to cover the sprouts and add green chilli and pressure cook till 1 whistle on high heat (more than 2 whistles will overcook moong sprouts). Switch off the heat. Allow the cooker to cool naturally.

Add ground coconut paste and salt. Adjust with extra ¼ cup (50 ml) water if required. Mix well. Cover with a lid and cook on a low heat for 10 minutes or until done and gravy slightly thickens.

For seasoning:

2 teaspoons oil

½ teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

1/2 teaspoon methi ( fenugreek ) seeds

6 curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeer, methi and curry leaves. Saute for 2 minutes until fragrant and crisp. Pour the seasoning over curry and mix well. Serve with rice.