Tried and tasted by Nivedita
In North Karnataka, in particular marriages, this sprouted whole moth dry masala is must along with, brinjal and onion masala, all types of dry chutney powders and curds. Giving you the recipe for the same :
It is called madake kaalu (ಮಡಕೆ ಕಾಳು ಪಲ್ಲ್ಯೆ) in Kannada. Very healthy and easy to prepare. It goes well with hot chapati, peanut chutney powder and curds. I love the combination.
To sprout the moong :
Whole moth - 1 cup
Wash and soak it in water for 8 hours. Drain the water. Tie it in a white cloth for one day. or keep in a bowl covered. It may take more time in cold weather.
You will get sprouted moth ready to cook.
Sprouted moth - 1 cup
Onion - 1 medium, cleaned and cubed
Curry leaves few
Tamarind paste - 1 tsp
Green chilly - 2 finely chopped
Salt to taste
Turmeric powder - a pinch or 1/2 chopped tomato
Sugar - 1 tsp
Fresh Coriander - 1 tbsp chopped
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fresh coriander to garnish
Heat oil in a kadai. Add mustard seeds and wait to splutter. Add cumin seeds, curry leaves, onions and green chilly. Fry for 2 minutes. Now add salt, tamarind paste and turmeric powder. MIx it and add sprouted moong. Fry for a minute. Add sugar.Sprinkle little water. Cover and cook on medium heat till the moong gets tender. If you feel the water is less add in between and keep on stirring. It may take 8 to 10 minutes to get tender. Adjust the seasoning.
Do not over cook, it may make the moong like rubber.
Garnish it with fresh coriander and serve with chapati or roti or just like that.
Sending this to two events :
Siri's My Legume Love Affair (MLLA) # 25 - an event annoucement and linking this to Susan's main MLLA host line up