Mooga mole randayi | Konkani Mooga randayi with step by step photos and a video recipe. Mooga randayi is a must to have on festive occasions (like Ganesh Chaturthi) in Karnataka, South India. We make it once a week at home as everyone likes it.
Mooga randayi is a healthy vegetarian dish. "Moong" means "green gram" and "mole" means "sprout" in the Konkani language. So basically, it is a sprouted green gram curry.
Cooked sprouted green gram is mixed with a coconut paste and tempered with mustard seeds, curry leaves, red chilies and garlic (or asafoetida). Serve it with steamed rice/chapati/roti.
In this recipe post, I am sharing the method to make this moong curry.
Interested in more Indian vegetarian recipes
How to make Mooga mole randayi
Soaking the Moog
Check the Moog if there are any impurities like small stones, debris, etc. Wash & soak moog in water for 6 hours.
Drain the water & keep it covered aside for 6-7 hours or overnight. Sprouting sometimes may take a little longer depends on temperature.
Place the sprouted moog in a big bowl. Fill it up with water.
Now cover with a lid & keep it aside for 4-5 hours. The skin will come off easily. Remove it & the moog is ready.
To make the coconut masala paste
- Heat a pan and dry roast coriander seeds, cumin, and fenugreek seeds.
- Roast till it is aromatic. Transfer to a plate.
- In the same pan, roast dried red chilies until it is crisp. Take it out on the same plate.
- Add 1 teaspoon oil and saute onion slices and curry leaves until lightly golden.
- Then add grated coconut to it and saute until coconut is light golden in color. Switch off the flame.
- Let it cool down completely. Transfer the roasted ingredients to a mixer/grinder jar.
- Add tamarind, turmeric powder, and little water and make a paste. Coconut paste is ready.
Making the randayi:
- Heat oil in a heavy bottom pan.
- Add onions & green chilies. Saute for 2 minutes.
- Add tomato, moong sprouts, potato & salt.
- Next, add 2 cups of water & stir.
- Cover with a lid & cook on medium flame until moong is cooked.
- After 15-20 minutes open the lid & check whether the moong & potato is cooked.
- Once moog is cooked, add the masala paste to it. Mix it.
- Add water to adjust the consistency of gravy. It should be thick so do not add more water.
- Bring it to a boil. Now add coriander leaves & mix.
- Switch off the flame.
Tempering for Mooga mole randayi:
Heat oil in a tadka pan or small pan and add mustard seeds.
Let it splutter and then add curry leaves, dried red chili, and crushed garlic.
You can replace crushed garlic with asafoetida (or can add both). Switch off the flame.
Add this tempering to the mooga randayi and mix.
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Recipe Card
Mooga mole randayi recipe | Konkani Mooga randay | Sprouted moong dal curry
Equipment
- Heavy bottom pan or pot
Ingredients
- 2 cup sprouted Moog/moong/green gram
- 2 Green chilies (not spicy) slit,
- 2 tomatoes chopped
- 1 potato chopped into cubes (optional)
- 1 onion chopped
- 1 teaspoon mustard seeds
To make coconut paste for the gravy
- 1 onion, sliced
- 1 cup grated coconut
- 3 dried red chilies
- ¼ teaspoon turmeric powder
- ¼ teaspoon fenugreek seeds
- 2 tablespoon coriander seeds
- 1 teaspoon cumin
- a small piece tamarind
- 5-6 curry leaves
For the tempering:
- 1 teaspoon mustard seeds
- 2 dried red chilies (whole or broken into 2-3 pieces)
- a few curry leaves
- 5 crushed garlic (or you can chop it) , or if using asafoetida (a pinch of it)
Instructions
Soaking the Moog:
- Check the moog if there is any impurities like small stones,debris etc. Wash & soak moog inwater for 6 hours.
- Drain the water & keep it covered aside for 6-7 hours orovernight. Sprouting sometimes may take a little longer depends on temperature.
- Place the sprouted moog in a big bowl. Fill it up with water.
- Now cover with a lid & keep it aside for 4-5 hours. The skin will come off easily. Remove it & the moog is ready.
To make the coconut paste for mooga randayi
- Heat a pan and dry roast coriander seeds, cumin and fenugreek seeds.
- Roast until it is aromatic. Transfer to a plate
- In the same pan, roast dried red chilies till it is crisp. Take it out on the same plate.
- Add 1 teaspoon oil and saute onion slices and curry leaves until lightly golden.
- Then add grated coconut to it and saute until coconut is light golden in color. Switch off the flame.
- Let it cool down completely. Transfer the roasted ingredients to a mixer jar.
- Add tamarind, turmeric powder, and little water and make a paste. Coconut paste is ready
Making the mooga mole randay
- Heat oil in a heavy bottom pan.
- Add onions & green chilies. Saute for 2 minutes.
- Add tomato, moong sprouts, potato & salt.
- Next, add 2 cups of water & stir.
- Cover with a lid & cook until moong is cooked.
- After 15-20 minutes open the lid & check whether the moong & potato is cooked.
- Once Moog is cooked, add coconut paste and mix. Then add water to adjust the consistency of the gravy.
- Bring it to a boil. Now add coriander leaves & mix. Switch off the flame.
Tempering for Mooga mole randay (optional):
- Heat oil in a tadka pan or small pan and add mustard seeds.
- Let it splutter and then add curry leaves, dried red chili, and crushed garlic. You can replace crushed garlic with asafoetida. Switch off the flame.
- Add this tempering to the moonga randay and mix.
Notes
- Sprouting sometimes may take longer depending on temperature. If the moog did not sprout then do no worry. Keep it covered for 2-3 hours more. It will sprout.
- You can add 2 cloves and a small piece of cinnamon while roasting coriander seeds to make coconut paste. It gives a nice aroma to Mooga mole randay. But we would like to keep it simple and let the flavor of moong dominate the dish.
- Be careful while adding salt to the dish. We have already added salt while cooking moong, therefore first check the curry and if required then only add salt.
- Do not make this dish spicy or else you will miss the flavor of the Moog in the dish.
- Mooga randay is a bit thick in consistency so add water accordingly.
- You can skip adding onion & garlic while making it during fasting.
Nutrition
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Abhi
Indian recipes are amazing. I will try it.
nisha
delicious