“Kirlailele Mooga Gashi Kadgi ghalnu (Green Gram Sprouts- Raw Jackfruit Curry)” … a traditional medium spicy curry from GSB 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 … tastes awesome served with rice ... Yummilicious …
** Mooga Gashi/ Moong Gashi/ Whole Green Gram Curry is a medium spicy gashi/ curry that is common in Saraswat homes. I have already shared different combinations before, which is prepared with sprouted (kirlailele) Moong/ whole Green Gram along with any one of the seasonal veggie and it tastes simply awesome. In some places the grams are soaked for a few days changing water frequently which helps in loosening the skin and the same is prepared into gashi too while by and large the moong are first sprouted then soaked overnight in water for removal of outer skin.
** I have written about this curry that which I know elsewhere so will not repeat the same again all over as it will be repetitive, but share a link at the bottom of this recipe where in you may browse through for more. I will also share the link to sprouting and removal of skin method for those who would like to know if newbie's. I am also sharing a common link to dishes prepared with kadgi/ raw jackfruit, all of which you can browse through in leisure and try them out as and when desired or available. Do try out Saraswat style of cooking in your home, they are simple, tasty and healthy.
** Here is my Recipe for “Kirlailele Mooga Gashi Kadgi ghalnu (Green Gram Sprouts- Raw Jackfruit Curry)” ... from GSB Konkani Saraswat Cusine ...
** Ingredients :
Kirlaile Moogu/ Green Gram Sprouts : 2.5 to 3 cups
Kadgi/ Raw Jackfruit/ Kacha Phanas : 15-18 pieces of about one inch each.
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Red Chilly/ Guntur Mirsanga/ Byadgi Mirchi : 5-6
Cumin Seeds/ Jeera : 1 tsp
Tamarind/ Chinchama/ Imly : small marble sized ball
** For Tempering/ Seasoning/ Pannaka :
Mustard Seeds/ Sasam/ Rai : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Oil/ Tel/ Tela : 1-2 tblsp
** To Prepare Kirlailele 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 link at the bottom of this recipe for those not aware of the same. You may go through and try it out, I agree it is tedious, but once you understand the method it is much more easier.
** Veggies that can be Included in preparing of Gashi: 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.
** This curry is prepared with kirlailele Moogu (Green Gram Sprouts) and kadgi (Raw Jackfruit) pieces while the rest of the recipes remains almost the same.
** Now to cut the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning.
** Rinse the moong sprouts of which the skin has been removed well and put it into a thick bottomed vessel. Add water say about 2 inches above the level of sprouts and cook on medium heat till 80% done only. Do not overcook the sprouts.
** Note : The sprouts will have cooked so do not worry if you find them still crisp, that is the way it needs to be for preparing the curry. Please avoid cooking 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 5-10 minutes and then another few minutes along with veggie is enough.
** Add raw jackfruit pieces into a pressure cooker in an even layer add some water and pressure cook to one whistle. You can strain and add the pressure-cooked moong water here, which is what I do. By doing so you will be using water sparingly.
** Remove and let cool for about 5 minutes, then release pressure from cooker with help of tongs lifting the weight gently. Open the lid and allow cooling a bit, then remove and add the cooked pieces to moong sprouts being cooked in vessel.
** Note : I follow the above method for cooking kadgi by releasing pressure which gives perfect result of 90% cooked kadgi. However, if you are not sure or do not want to try it or are unaware of the method, you can always add them into a vessel with water and cook on medium flame till done too.
** For Masala to be Ground : Add coconut, red chilly, tamarind and jeera into a mixer grinder and grind to a very fine paste with little bit of water. You can use the veggies cooked water for grinding masala which is what I do as it curtails the using extra water which helps in keeping the consistency of the gravy as required.
** Note : Addition of jeera is optional, I have added as I like the aroma and taste very much. You can also add methi seeds in place of jeera which is what I do at times as that too gives an awesome taste to the gashi. My amma did not add either jeera or methi while grinding, so if you do not like then you can skip it off.
** Add ground masala to moong sprouts and kadgi in vessel along with salt to taste and mix well. Check consistency and add required amount of water to bring to required consistency. 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.
** For Tempering/ Seasoning/ Pannaka : Heat oil in a small pan, when hot add mustard seeds, when it crackles add curry leaves, fry for a few seconds and then pour it over curry. Cover the curry with a lid and keep it aside for 15-20 minutes for the flavors to get infused well into the curry before it is ready to be served.
** “Kirlailele Mooga Gashi Kadgi ghalnu (Green Gram Sprouts- Raw Jackfruit Curry)” is done and ready to be served. Tastes best served with rice along with other dishes for lunch/ dinner, but can be served with roti too. This curry 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.
** For the method of “Sprouting of Grams/ Beans” please check out link below ….
** Sharing common link to “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 ….
** Sharing common link to “Kadgi/ Raw Jackfruit” dishes shared in the blog both which includes various mix and match of ingredients, 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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