“Kirlailele Mooga/Mung Kismuri (Sprouted Green Gram Dry Masala Curry)” … I love preparing different types of Kismuri as it is one of my favorite side dish … tried it out with sprouted moong and it was fantastic … Yummilicious ….
** I have shared a lot of information on this fantastic side dish called kismuri from Konkani Saraswat Cuisine, hence will not repeat the same all over again. You can always check out on the common link shared at the bottom of this recipe where in you will find them in plenty. Do try them out and enjoy with family and friends. By the way I would like to share here that you can include onions to this same dish in which case fry them till translucent and then add the sprouts to cook, that too tastes fantastic, I will share it the next time for sure as for now this particular one I have not added and it can be served during fasting days too.
** Here is my Recipe for “Kirlailele Mooga/Mung Kismuri (Sprouted Green Gram Dry Masala Curry)” … My Style, do try it out, tastes awesome ….
** Ingredients :
Kirlailele Moong/ Sprouted Green Gram : 3 cups
Salt (Namak/ Meeta) : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Dhania/ Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering :
Oil/ Tel/ Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** For this recipe you will need to used Kirlailele Moong (Mung)/ Sprouted Green Gram with skin, for which you will need to go about preparing the sprouts two days earlier as the procedure of sprouting takes time. I am sure you all know the method of sprouting beans however if need be I am sharing a link at the bottom of this recipe for the same with all tips and method, do check it out.
** Rinse the sprouts under running water in a colander and let excess water drain off a little bit. Now add it into a thick bottomed kadai/ pan along with ¼ cup of water and cook mixing often till its just done, say about 80%. The moong should have a little bit of crispiness and should not be overcooked otherwise the dish loses on taste.
** For grinding masala : Heat oil in a small pan, when hot add in coriander, jeera and methi seeds and fry for a few mins. Now add in chillies and further fry for few seconds. Remove and add fried ingredients into mixer grinder along with coconut and tamarind and grind to a semi coarse paste using little cooked bit of water as is necessary only.
** Note : The masala should be ground with very little water and should be dry/ coarse in texture, sort of a crumbling texture as you can see in the picture. If you add in more water while grinding it will turn smoother and will not retain a dry texture. Keep mixing often in between as you grind for all the ingredients to be evenly ground.
** Add the ground masala to the cooked sprouts in the kadai along with salt to taste and mix well, lower the heat and cook covered on low heat till done stirring in between to avoid the masala getting burnt at the bottom. In case you find that the curry is too dry and is not getting coated to sprouts well you can sprinkle some water as is appropriate.
** Note : You can add onions/ piyavu/ kanda too and it does taste wonderful. I did not as it was No onion day, however if you want to add them cut about 2 onions into small sized pieces. Heat kadai with little bit oil, add onions, fry them translucent, then add in the sprouts, sprinkle some water and continue cooking stirring often till 80% done.
** Note : For Kismuri with masala traditionally a little bit of jaggery, say about a teaspoon is added, however, in my home we do not prefer, so I do not add it, though I do so sometimes if it is bitter gourd or for a few other veggies . It is however, individual choice, if you like add it along with the masala to the cooked sprouts, mix well and cook.
** For Tempering : Heat oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour over the prepared kismuri/ dry curry. Cover and keep aside for 10-15 minutes for flavors to seep in. If too dry while serving you can add few tablespoons of boiling water and mix well.
** “Kirlailele Mooga/Mung Kismuri (Sprouted Green Gram Dry Masala Curry)” is done and ready to be served. Tastes best served as a side dish with roti/ chapathi/ parathas or Dalitoy- Rice as an accompaniment. We loved it very much both with roti and as side dish for lunch with saar and other dishes. I am sure your family will too, just try it out and do give me a feedback if possible even in case of any query.
** Sharing a common link to both dry and masala “Kismuri” in blog, please check out the same, there are plenty of choices you may love to try for your family …
** For the “Method of Sprouting Beans”, please check out under the following link ….
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Thanks.