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)
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.
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.
2 teaspoons oil
½ teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
1/2 teaspoon methi ( fenugreek ) seeds
6 curry leaves
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.