Mooga mole randay - Cooked sprouted green gram is mixed with a coconut paste and tempered with sesame seeds, curry leaves, red chilies, and garlic.
Course: Main Course
Heavy bottom pan or pot
2cupsprouted Moog/moong/green gram
2Green chilies (not spicy)slit,
2 tomatoes chopped
1potatochopped into cubes (optional)
To make coconut paste for the gravy
3dried red chilies
1/4 tspfenugreek seeds
a small piece tamarind
For the tempering:
1 tspmustard seeds
2 dried red chilies (whole or broken into 2-3 pieces)
a few curry leaves
5crushed garlic (or you can chop it), or if using asafoetida (a pinch of it)
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 tsp 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.
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.
Full recipe: https://theyummydelights.com/mooga-mole-randayi-konkani-mooga-randay/