Moong in hindi – that is Hesrukalu in Kannada , Moogu in Konkani and Green gram in English. Sprouted grains is very good from the health point of view as well – look at the sprouted moong salad earlier on this blog. The dish I am putting up today – Moong Gashi – is considered a delicacy among the Konkanis, a favorite at home. It is almost mandatory on the menu at marriages and temple food. Do not forget to try the dish that is complementary with this – Mooga Saru.
What you need to have:
1. Sprouted Green gram – 1 cup
2. Chopped Yam – 1 cup
Sprouted Green gram
Yam and the plant behind
What you do with what you have:
1. Sprout the green gram at home by soaking it in water overnight. Drain water next morning, just tie it in a cloth and keep it aside for about 6-8 hours. By then it will have sprouted and is shown in the image above. Again soak it in water the next night. Morning it will be sprouted completely and you will be able to peal the skin.
2. Peal yam and chop it into small pieces.
3. Cook sprouted green gram directly on the flame in a skillet, adding salt and 4-5 glasses of water so that it is not overco0ked. Drain the water ( this is to be used to make the Mooga Saru ( soup ) and keep it aside.
4. Cook chopped yam in the cooker adding a pinch of turmeric powder and salt till it is soft.
Cooked yam pieces
Ingredients of Masala:
1. Fresh grated coconut – 3/4 cup
2. Red chily – 3-4 (less spicy)
3. Tamarind or Bilimbi – 1/2 Teaspoon OR 2-3
4. Turmeric powder – 1 teaspoon
Ingredients of Wet Masala
5. Place a spatula with 1 teaspoon of oil in it on the flame and fry red chilly in it. Grind the above shown ingredients of wet masala including the fried red chillies in the grinder adding water in steps to a fine consistency.
Ground Wet Masala
6. Transfer cooked Greengram and yam from steps 3 and 4 into a broad based bowl and add ground wet masala from step 5 to it. Add required quantity of salt and water to make gravy to the dish and bring it to boil stirring every once a while.
Ingredients of Seasoning
Ingredients of seasoning:
1. Mustard seeds – 1 Teaspoon
2. Red chilly – 1
3. Asafoetida powder – 1 Teaspoon
4. Curry leaves – 2 strands
Place a spatula with 2-3 teaspoons of cooking oil on the flame. On heating, add mustard seeds to it. On sputtering add asafoetida power, red chilly pieces, and lastly curry leaves and switch off the gas. Pour it into the dish from step 6. Serve hot with rice as lunch side dish.
Ready to serve Mooga ghashi
How long it takes: 45 minutes (other than sprouting)
Number of servings: 4-5 people
Good to remember
1. One can use raw banana, potato, bread fruit, raw jack pieces, Drum stick as a combination for this dish. Here I have used yam as a combination.
2. You may also add onions to the seasoning.