Moong sprouts are very healthy when used in any dish. This curry is very famous in Mangalore and Konkani cuisine and is usually part of any festival or marriage cuisine. The reason it is famous because this curry does not contain any onion or garlic which is mandatory of any Konkani festival cuisine. Wet cashew nuts are used while making this curry. But as wet cashew nuts are not available in US, I pressure cook the dried cashew nut pieces and it tastes almost similar.
100 gm moong sprouts
1/2 cup shelled cashew nuts (Use wet cashews if available)
1/2 cup grated coconut
3-4 roasted red chilis (I use the Byadgi chillis which are not very spicy but impart a deep red color to the masala)
4-5 curry leaves
1 teaspoon mustard seeds
2 teaspoon coconut oil or other oil
1 potato, 1 raw banana or 1/4 cup suran or yam as vegetable
1/2 teaspoon tamarind concentrate or small piece of tamarind
5 pinch asafoetida
salt for taste
Method
Chop the vegetable (potato, raw banana or yam). Cook the vegetable with the moong and halved cashew nut. Add 1/4 teaspoon salt while cooking the moong. Grind coconut, red chili and tamarind into a smooth paste. Mix it with the cooked vegetable and moong and get the curry to a boil. Put oil in seasoning pan and add mustard. When the mustard splutters, remove from heat and add asafoetida and curry leaves. Add this to the curry, add salt and heat covered for 4-5 minutes on low flame. Serve hot with rice.
Preparation time: 30 minutes
Serves: 2
1 comment:
Wow Supriya! This one's a keeper. It turned out so yum I licked my plate clean! Sorry. I know that sounds gross but it goes to show what a fab dish it is! N it's a lifesaver especially wen your dog-tired n hard pressed for time. Thank you for sharing this wonderful dish with us. Regards,
Vanessa
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