Monday, June 15, 2009

Rasawala Mag

I think among all the beans and sprouts, we love mung beans the most. When my MIL had come, she made this delicious curry for us. Many of my friends get surprised to see the use of kokum in Gujarati cooking. But actually, kokum is used in Gujarati - at least South Gujarati - at least in my Gujarati side of family. :-D

Rasawala Mag
Mung beans Curry
2 cups mung sprouts
3-4 kokums, rinsed
1 tbsp jaggery
1 tsp coriander-cumin seed powder or Gujarati Garam masala

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
3-4 cloves garlic, sliced
1 tsp ginger-green chili paste

2 tbsp coriander leaves/cilantro, chopped

Suggested Accompaniment
Chokha na Rotla

1. Pressure cook mung beans/sprouts. Keep aside to cool down.
2. Heat oil in a saucepan. Saute all the ingredients for tempering.
3. Add cooked mung beans, coriander cumin seed powder or Gujarati garam masala, jaggery, kokum and 1 1/2 cups water.
4. Bring to boil. Add salt.
5. Let it simmer for 10 - 12 minutes.

Note -
1. Soaked mung beans (without sprouts) can be used for this curry. However, I prefer sprouted mung beans.
2. Let the pressure cooked mung beans cool down before tempering. Otherwise they will break easily while stirring. - MIL's tip.


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