“Kirlailele Mooga Gashi with Suran/ Sprouted Whole Green Gram Curry with Yam” … A traditional non spicy curry from Konkani Saraswat Cusine that needs no intro, almost everybody loves this delicious curry that is prepared on several occasions with addition of seasonal veggie along with sprouted gram … Yummilicious …
** 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 (kirlailele) Moong/ whole Green Gram along with any one of the seasonal veggie and they taste simply awesome. I have written about this curry that which I know elsewhere so will not repeat the same but share a link at the bottom of this recipe where in you may browse through for more.
** Here is my Recipe for “Kirlailele Mooga Gashi with Suran/ Sprouted Whole Green Gram Curry with Yam” ... from Konkani Saraswat Cusine ...
** To Prepare Mooga Gashi : You will need about 3-4 cups of sprouted/ skinned whole green gram/ moong of which the skin is removed. For the same you will need to sprout the grams which has to be planned ahead. I am including the sprouting method at the bottom of this recipe for those not aware of the same. You may go through the same and try it out, I agree it is tedious, but once you understand the method it is much more easier.
** Veggies Included : 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. I have shared the same curry with different veggies elsewhere which you will find on browsing, here I have used suran/ yam and it also tastes wonderful.
** For Masala to be Ground : Grind to a very fine paste one cup of freshly grated coconut (soyi/ nariyal), 5-6 Red chillies (kumte mirsanga/ byadgi mirchi) and a small marble sized tamarind (Imly/ chinchama). You can add in 1 tsp jeera (cumin seeds) or ½ tsp methi (fenugreek seeds) which is Optional while grinding, I have added ½ tsp of methi seeds as I love the aroma it imparts. This dish is not spicy so do not add extra red chillies.
** In a large stainless steel vessel add moong sprouts (skin removed) along with enough water to cook it. Bring it to boil and cook on medium flame for 5 minutes and then add in the suran/ yam pieces cleaned, cut, washed into one inch sized cubes (say about 200 gms). Cook on medium heat till the suran is cooked to about 80%.
** Note : The sprouts will have cooked so do not worry if you find them still crisp, that is the way it needs to be. And please avoid cooking the sprouts in pressure cooker as they will get over cooked/ mashed even when done so in least amount of time. We need to have them intact so just boiling them for about 5 minutes and then another few with suran is enough.
** Add in the ground masala, salt (namak/ meeta) to taste and mix well. Check the gravy consistency and add in the required amount of water as is necessary and mix well. Keep in mind that this is a semi thick textured curry, so add water accordingly. Bring to boil on medium heat stirring in between till you see bubbles appearing on top, then lower the heat to minimum and simmer for 5-7 minutes till done. Remove and keep the curry aside when done.
** For Tempering/ Seasoning/ Pannaka : Heat 2 tsp coconut (nariyal/ narlel tela) oil or any other edible oil, in a small pan, when hot add in 1 tsp of mustard seeds (sasam/ rai), when they begin to crackle/ splutter, then add in 8-10 curry leaves (karbevu/ kadipatta) and fry for a few seconds and then pour it over curry. Cover the curry with a lid and keep it aside for about 15 minutes for the flavors to seep in and it is ready to be served.
** “Kirlailele Mooga Gashi with Suran/ Sprouted Whole Green Gram Curry with Yam” is done and ready to be served. Tastes awesome served hot with rice along with other dishes during lunch/ dinner time, but can be served with roti too. This curry as I mentioned above is relished almost at all types of functions and considered to be auspicious. Do try out this recipe and enjoy with family and friends and do give me feedback if possible.
** You can also check up on “Mooga Gashi with Jeevi Kadgi (Bread fruit)” recipe, link share below, wherein there are step by step pictures included which will enable you to understand the method of preparation of curry better ....
** For the method of “Sprouting of Grams/ Beans” please check out link below ….
https://gayathrifoodbytes.blogspot.com/2015/09/method-of-sprouting-beans.html#more
** There are more gashi dishes shared in the blog both Veg and Non.Veg. which also includes the various mix and match of mooga gashi too, please check through link shared below for the same and try out that which is suitable to you and your family ….
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Thanks.