“Mooga Gashi With Keerlu ani Bimbul / Sprouted Whole Green Gram Curry With Bamboo Shoots and Bimbli” … A traditional non spicy Konkani Saraswat Curry that needs no intro, almost everybody loves this and is done on several occasions …
** Mooga Gashi / Moong Gashi / Whole Green Gram Curry is a medium spicy gashi / curry that is very common in konkani Saraswat household which I have already posted with different combinations before. This curry is prepared with sprouted Moong / whole Green Grams and they taste simply awesome. This dish is prepared during both auspicious and for funeral functions too. It is a must during the preparations on the 12th day of a person’s demise. So is it prepared during Ganesh chaturthi and Dwadashi (the day after Ekadashi) festival too. I have absolutely no knowledge as to its preparation during all types of events. But to the best of my knowledge Green Gram is considered to be Shuddha / Auspicious and I guess it is prepared on the events to bring in prosperity into the house.
** For preparing this dish however one needs sprouted moong / whole green gram which is skinned (skin removed), so it’s considered a little bit of tedious work. Also it has be done prior so that it has to be planned before hand. I am including below the sprouting method of the moong or for that matter any grams. Please go through the link if you are new to sprouting method. Once you understand the procedure it’s easier. Though a little bit tedious, when you relish the dish you will forget the effort put in preparing the sprouts. I have included bamboo shoots to the recipe, again of which I am sharing the link below, please check on the same.
** Here is the link to cleaning and brining of Bamboo Shoots …
** Any vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), Bamboo Shoots are added to the curry along with Sprouted Moong. You can add in Bimbuls, Karmbal (Star Fruit) or hogplum for sourness or just plain tamarind will also do. Without running into much more details let’s move on to the recipe.** To Prepare Mooga Gashi :
** You will need about 4-5 cups of sprouted / skinned moong of which the skin are removed. For preparation of sprouts I have included the link above. Please check on the same.
** Wash and soak bamboo pieces in water overnight whether you use fresh one’s or brined one’s. This helps in removing the odour of the bamboo shoots in case it is fresh and the excess salt in case it is brined. Change water twice at interval of 2 hrs. if too salty. Wash in plenty of water gently before adding with other ingredients.
** Cut the bamboo shoots into pieces of desired size. In all you should have about 20 pieces of 1 inch pieces. Now put them in a pressure cooker pan with just enough water to soak the bamboo shooots and pressure cook to 2 whistles. Let the pressure fall on its own.
** Snip off the two side edge of the bimbul (If using bimbul) and cut it horizontally into 3-4 pieces. Keep this ready aside. You may leave out this if not available in your vicinity, in which case add a small marble sized tamarind to the masala while grinding.
** For Masala : Grind to a fine paste 2 cups of freshly grated coconut, 5-6 Red chillies, 1 tsp jeera (Optional) to fine paste. Add in a small marble sized tamarind only if not adding in bimbul or any other sour veggie. You can add the bamboo shoots cooked water while grinding the masala. Never throw away veggies cooked water. Always use it for grinding of masala. Keep the prepared masala ready aside. This dish is not spicy so do not add in more chillies. The dish tastes best at medium spice level.
** In a large stainless steel vessel add in the moong sprouts (skin removed) and enough water to cook it and bring in to boil. Do not add in more water, say just about half an inch above the level of the sprouts. Once they come to a boil, lower the heat and simmer for some time till almost cooked. Sprouts do not get cooked much and are tastier a little bit on crunchier side. So do not pressure cook as they will get mushy / over cooked.
** Now add in the pressure cooked bamboo shoot pieces, ground masala, bimbul pieces and mix well. Check the gravy consistency. This is a medium thick consistency gravy dish. If needed add in some water. Cook on medium flame till it comes to a boil. Check the salt level in the curry before adding in salt to taste. This is in case of using brined bamboo as they contain salt in them. If using fresh one’s you will need salt as much as you put on regular basis. Once the curry comes to a boil, lower the heat and let simmer for 5-10 mins. Remove and keep aside.
** For Tempering: Heat 2 tsp of oil in a small pan add 1 tsp of mustard seed, when they begin to crackle / splutter then add in 8-10 curry leaves, fry for a few seconds and pour over curry. Cover the mooga gashi with a lid and keep it aside for some time for the flavors to blend well with the curry.
** “Mooga Gashi With Keerlu ani Bimbul / Sprouted Whole Green Gram Curry With Bamboo Shoots and Bimbli” is ready to be served. Goes well with rice, but can be served with roti too. We Konkani Saraswats always serve this as a side dish with Dalitoy – Rice and other dishes. This is relished almost at all types of functions and considered to e auspicious. Do try out this recipe and let me know via mail or leave a comment please.
** You can also check up on this link, for Mooga Gashi with Jeevi Kadgi (Bread fruit)
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