“Kirlailele Mooga Gathi Ambado ani Bibbo ghalnu (Sprouted Green Gram Curry with Hogplum and Cashew Nut)” served with poori … had been wanting to try out this Goan version of sprouted moong curry for quite sometime … finally done with a slight twist of my own, by adding on ambado as they are in season now while adding bibbo is individual choice … something different from our regular mooga gashi as this one is mildly sweeter … in all I found that this curry tastes best when served with poori … Yummilicious ….
** Mooga Gathi is a Goan style of sprouted moong/ green gram curry that is usually served with poori or rice for meals. I came across this recipe a few years back but somehow could never get round to trying it out. Finally done and served with poori and trust me tasted great. Without running into more details on this one as I myself have little knowledge about, let me straight away share the recipe. Do try it out and enjoy with family and friends.
** Here is my recipe for “Kirlailele Mooga Gathi Ambado ani Bibbo ghalnu (Sprouted Green Gram Curry with Hogplum and Cashew Nut)” ….
** Ingredients :
Kirlailele Moong/ Sprouted Green Gram : 2 cups
Cashew Nuts/ Bibbo/ Kajjubi/ Kaju : 20-25
Hogplum/ Ambado : 3 large sized
Jaggery/ Goda/ Bella/ Gud : 1 tblsp powder/ grated
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 3-4
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 3-4
Black Pepper Corns/ Miri : 1 tsp
Coriander Seeds/ Kothambari/ Dhania : 1 tblsp
Turmeric/ Haldi Powder : ¼ tsp
Oil/ Tel/ Tela : 1 tblsp
** For Seasoning/ Pannaka/ Tempering :
Mustard Seeds/ Sasam/ Rai : 1 tsp
Asafoetida/ Hing Powder : ¼ tsp
Curry Leaves/ Kadipatta/ karbevu : 10-12 fresh ones
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
** I have used kirlailele moogu/ sprouted green gram of which I have removed the outer skin here for this recipe. You can use just soaked ones too without sprouting or you can use the sprouted ones with skin for this curry too, it’s individual choice.
** For the method of sprouting, removing the skin, tips etc. please check out the link shared at the bottom of this recipe.
** Wash the ambado/ hogplums and slice off the stem edge portion and if they are tender cut them lengthwise into 4 pieces if not, slice the sides or crush them whole with a heavy weight and keep them ready aside to be added to the curry.
** Note : Usually tamarind or kokum is added to this curry to bring in tartness and you may do so too. Hogplum are in season and I always make the best use of them when available. If adding tamarind add it while grinding the masala itself.
** Soak the cashew nuts in warm water for an hour or so, again you can cook them directly too, however soaking makes them much more softer and easier to cook as well aids in proper digestion and that is the method I follow.
** Note : You can use whole, halved or cashew nut pieces for this curry. I have used pieces as they are easier to soak and cook.
** Heat oil in a thick bottomed kadia, when hot add in the green chillies cut to 2 pieces and fry for a few minutes, now add in the red chillies, black pepper and coriander seeds and further fry for another few minutes till they are fried well.
** Lastly add in turmeric and fry just a few seconds, remove from heat, add this along with coconut into a mixer grinder and grind to a smooth paste with just the required amount of water. Remove and keep this ready aside while we cook the sprouts.
** Add the soaked cashew nuts along with the water into a vessel with the sprouted moong of which the skin is removed. Add in enough water say to the level of about two inches above the level of the ingredients and bring to a boil on medium heat.
** Mix well, lower the heat and let cook till they are cooked yet the crunch still remains. Now add in the ground masala, prepared and kept hogplums, jaggery, salt to taste and mix well. Check consistency and add water as is necessary and mix well.
** Note : If adding kokum instead of hogplum or tamarind for the curry, then add them along while boiling the curry.
** This is a semi thick gravy masala curry, so add water as is needed only. Cook on medium heat, stirring often to avoid getting burnt, once you see bubbles appearing, lower the heat and simmer for a few minutes while we prepare the seasoning.
** For Seasoning/ Pannaka/ Tempering : Heat oil in a small pan when hot, add in the mustard seeds, when they begin to splutter add in the curry leaves and fry for a second and then add hing, fry for a second, remove and pour over the simmering curry.
** Note : I have used Coconut Oil for seasoning here as it imparts a lovely flavor and adds on taste to the curry, however you may use any edible oil.
** Mix the curry well and cook on low heat for another few minutes till all the ingredients are cooked well and the flavors too blend well. Remove and keep it aside covered for about 20 minutes for the flavors to get well infused and the curry to settle.
** “Kirlailele Mooga Gathi Ambado ani Bibbo ghalnu (Sprouted Green Gram Curry with Hogplum and Cashew Nut)” is done and ready to be served. Though personally I found it tastes best served with poori/ chapathi as it is mildly sweet, you can serve it with steamed rice too or any other choice you prefer to relish with.
** Sprouts are high in proteins and should be included into our meals especially by vegetarians, there are many more recipes in my blog using different pulses soaked or sprouted. I am sharing a common link to sprouts and the method of sprouting them below, you may browse through them in leisure and try them out too ….
** For the "Method of Sprouting Bean", Please check the link given below …
No comments:
Post a Comment
Thanks.