Konkani Mooga Mole Randayi (Sprouted Moong Dal Curry with Bamboo shoots)
May 13, 2015 Posted by Shweta Shanbhag
Mooga Mole Randayi is one of the regular at most of our traditional events. This dish is made from Sprouted Green Moong and tender pickled bamboo shoots (in salt brine). I think we are one of the few communities in India who eat bamboo shoots. My non Konkani friends who have had this dish at my place think we Konkanis eat exotic food just like the Chinese
Extremely healthy food with very little oil. Just that this dish requires some planning to make the moongs sprout.
3 cups of sprouted moong
1 cup tender bamboo shoots/keerlu
1 and 1/2 cup grated coconut
8 red chillies
Coriander Seeds – 1 1/2 tsp
Mustard seeds – 1 tsp
Tamarind – 1 marble sized piece
1 sprig of Curry leaves
- Soak the moong in water at night. Early in the morning, drain the water and tie the moong in a muslin cloth. By evening you will see the moong sprouting. Its best to cook it the next morning
- Wash the sprouted moong and try and remove the green covering. This will also come out later while boiling the moong and can be removed then easily.
- Heat 1 tsp coconut oil in a small pan and fry coriander seeds. Add 6 red chillies for 2-3 mins.
- Grind to a fine paste with coconut, pinch of turmeric and tamarind
- Cook moong and bamboo shoots with 3 cups water till moong is almost cooked. While doing this, the green covering of the moong will start floating. You can remove it from there. I don’t fuss much about removing the skin as fibrous skin is good for health and does not alter the taste of the dish.
- Add the masala & bring it to a good boil.
- Heat 1 tsp coconut oil and add mustard seeds till they splutter.
- Add 2 red chillies, a pinch of asafoetida and curry leaves and saute for a minute or two. Add this to the curry and close the lid for the flavors to be absorbed.
- Serve as a side dish with rice and Dal.
Note: You can replace bamboo shoots with potatoes (with skin on) or raw banana, yam (sooran) cut into big cubes.
You can add some kokum(sol) along with the masala while boiling for added tanginess.