Friday, January 9, 2009

Moogan Ganthi

Generally, on the auspicious days/festivals, my mom always makes mung beans curry. It can be ghasshi or this ganthi. These curries are chosen probably because they do not have any pungent garlic or onion, which are avoided on such days.

Moogan Ganthi
Mung Sprouts Curry
3 cups Mung beans sprouts
1 tbsp raw, unsalted cashew nuts
1 tbsp fresh coconut slices/khobryachya kaataLya
1/2 tsp turmeric powder
1 1/2 cup water

Roast one after the other and then grind
1/3 cup fresh coconut
1 tbsp coriander seeds
5 byadgi chilies
9 black peppercorns
1 small piece of dry turmeric root/Halkunda (optional)

1 tsp oil
1 sprig curry leaves, torn
1/2 tsp mustard seeds
A pinch of asafoetida

You will also need,
1 tbsp jaggery
salt to taste
1/4 cup canned coconut milk (reduced fat OK)
3-4 Kokum/Amsul/Sol, rinsed

1. In a saucepan, add sprouts, cashews and coconut pieces. Add water & turmeric powder. Bring to boil. Switch the gas to low. Cover and cook till soft but not mushy.
2. Roast the ingredients for paste one after the other and grind to a smooth paste, adding little water as necessary.
3. Add the masala paste in the cooked mung beans. Add salt, jaggery. Bring to boil. Add more water to adjust the consistency of the curry.
4. Let it simmer for 11 minutes.
5. Add coconut milk and simmer for 5 minutes. Switch off the gas.
6. Heat oil in a small saucepan. Add mustard seeds, asafoetida and curry leaves. Add sizzling oil in the curry. Cover with the lid. Let it stand for 5 minutes
7. Serve with plain rice or chapati.

Note -
1. I make sprouts this way.
2. Dried turmeric root is called HaLkunda in Marathi. If it is not readily available, simply ignore it.
3. If you do not have kokum/amsol, use tamarind instead. Grind 2 tsp tamarind pulp while grinding the rest of the masala. Do not roast tamarind!:-D

This post is my contribution to My Legume Love Affair - Seventh Helping at Srivalli's.

My Legume Love Affair event is started by Susan of The Well seasoned Cook.


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