Wednesday, July 18, 2012

Sprouted Beans in Coconut Gravy(Kirlayle Mooga Ambat)

Source: Sanjeev Kapoor's Konkan cookbook


  • 1/4 cup whole green gram(sabut moong)
  • 1 tsp oil
  • 1/4 tsp fenugreek seeds(methi dana)
  • 4 whole red chillies(bedgi)
  • 1/2 tsp turmeric powder
  • one and a half cups scraped coconut
  • 1 tbsp tamarind pulp
  • salt to taste
For tempering:
  • 1 tbsp oil
  • 1 small sized onion finely chopped 
  • 1/4 tsp mustard seeds and a few curry leaves

  1. Soak moong in half a cup of water for 3 to 4 hours. Drain and tie it up in a muslin cloth. Leave it in a warm, dark place for a day to sprout.
  2. Boil moong sprouts in one and a half cups of water till it is cooked but still firm and crunchy. Set aside.
  3. Heat oil in a frying pan. Add fenugreek seeds and sauté till light brown. Stir in whole red chillies and turmeric powder and remove from heat.
  4. Add to it freshly scraped coconut and grind with tamarind pulp to a fine paste. Add little water while grinding.
  5. Combine the ground paste, boiled sprouts, salt and half a cup of water and bring it to a boil. Add more water if the gravy is too thick. Keep aside.
  6. For tempering, heat oil in a small pan. Add mustard seeds. When they crackle add curry leaves. Add chopped onion and sauté till the onion turns golden brown(I was in a hurry and so the onion   is not golden in the pic).
  7. Pour the seasoning over the curry and cover immediately to trap the flavors.
  8. Serve hot with rice.
Note: I like to add a potato cut into cubes to the above preparation. You can boil it along with the sprouts in step 2.

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