Moog is a very important bean in Ayurved as all body types can consume it. I love sprouted Moog. There are two or three ways of making Moog curry for an every day Marathi meal. This one is the type made along the Konkan(coastal) strip. This bean does not cause gasification or bloating like other beans. In Ayurved moog porridge is suggested as a detox diet. My Aruna Kaki over did the sprouts diet and has ended with high uric acid level in her blood. So remember any food even the safe ones have to be consumed in a balanced manner and never try fad diets on your own.This recipe is how Tai used to make it and Ghadi kaka always asked for a spoon to slurp it even when he was eating a Thali meal using his fingers.
Ingredients
2 cup sprouted Moog
2 Onions
1/2 cup dessicated coconut
2 red chilies
1/2 inch ginger
2 pods garlic
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 tomato (optional) or few Kokum pieces
salt to taste
2 teaspoons oil
1/2 teaspoon mustard seeds
1 big pinch asafoetida
To prepare the masala
Roast the onions on direct flame like shown here.
Cool and peel the burnt skin. Use the roasted onion for masala.
Chop the roasted onion. Put it in a chutney grinder. Add the dessicated coconut, red chilies, ginger, garlic, cumin seeds, turmeric powder, red chili powder, tomato or Kokum pieces and grind together to a smooth paste.
Meanwhile pressure cook the Moog beans for 2 whistles. They get cooked fast so the usual three whistles are not required. Let it cool before you open.
Once pressure cooker is cooled in a pot heat oil. Add mustard seeds and asafoetida. As they splutter away add the cooked beans. Then transfer the ground masala paste into it. Now top up with water to a consistency of your liking. Boil for 10 mins on medium heat. Remove from heat and let it rest for 10 mins. Flavours turn out best post cooking as they meld in the pot.
Lap up the Modachya Moogachi Amti with hot rice.
We had ours with crunchy Rice papads and sweets on the side.
Sprouted moong curry is interesting. Lovely presentation.
ReplyDeleteLove recipe and I had tried once and it was too good.
ReplyDeleteLovely dish..sprouted moong curry is a favorite..yours looks so delicious...even I felt like slurping it with a spoon..!!
ReplyDeleteHi Amjali,
ReplyDeleteSorry to put this as a comment but I have no personal email address for you.
This is to request you to find the time to take a look at my food blog http://thecookscottage.typepad.com I have been writing it since 2005.( BTW there is a long standing link to your blog on it.)
Every few months I have had posts of mine copied wholesale by one paper or another. The latest, and for the third time in a row, is The Times of India group. They published a piece today which was a straight lift from something I had written in May 2006.The proof is there on the blog in the form of photographs. Please follow the links as well so you will know some of the history of their ongoing plagiarism.
My blog is not high prose...nor is it fantastically creative. Nevertheless we all own our words and photographs, published, as they are, not for money but, for the sheer joy of writing about what interests us.
I would be very grateful if you could log onto the site and support me by leaving a comment. It will be immensely helpful for a prospective battle against this very arrogant Goliath.
Kind regards
Looks delicious. Pardon the ignorance, but there is a bean which i once had at Viva Paschim (one of those venerable places you go to, when you are really hungry!) ... its white, and flat ... which is that? :-)
ReplyDeleteAtul I like Viva Paschim too :). It is the coastal food which is my home food but the veg options are really limited there. I love the sol kadhi there.
ReplyDeleteThe bean you mentioned is called double bean. The dry ones are available too they can be soaked overnight and cooked as usual like rajma and other beans. But the fresh ones are really tender.
Hey Anjali,
ReplyDeleteIts Praddeep here (hope you remember me), I am so proud of ur blog that I've given this to all the phirangs around me here in London...
Hey Anjali,
ReplyDeleteIts Praddeep here (hope you remember me), I am so proud of ur blog that I've given this to all the phirangs around me here in London...
Hey Pradeep !!! I'm thrilled to see you comment here :). How can I forget you. You have been one of my first supporters of this blog and you have a longstanding connection with the blog did u forget the supply of Masukh's Kachoris http://annaparabrahma.blogspot.com/2007/07/kachoris-from-mansukhs.html
ReplyDeleteThanks so much for spreading the word. You have always been the true gentleman that we all know. Thank you for you encouragement all through.
How is Chitra and the kid? She must be almost 1.5 now isn't it?
BTW I see you have created a blog now start using it. We would love to read and stay connected.
Hey Anjali, Nice to see the fotos of Mansukh's Kachoris... Oh I miss them so much! Now in the US, I am still taking recipes from your blogs...!!
ReplyDeleteHey Pradeep good to know you find my blog useful.
ReplyDelete