Muga Mole Randayi | Konkani Special Sprouted Mung Dal Curry

A protein-rich rice accompaniment prepared with sprouted green gram and kohlrabi with the fresh ground coconut masala. Wondering what it is? It is the Konkani special Muga Mole Randayi or Sprouted Mung Dal Curry. If you are looking for sambar alternatives and that too, a kid-approved one, and a no onion no garlic one, then look no further. Check the detailed recipe below, and I am sure you will be adding this to your recipe repertoire.


Here I am back after a week with the Konkani recipe that I missed to post before the Konkani Thali post. Before the April spree begins, I thought of posting this. When I was exploring Konkani recipes, I found this one and bookmarked. I did not plan to prepare it for the thali initially.

But while preparing the Konkani thali, I realized I need to add some sambar variety. And that’s when I decided to go with this recipe. As I planned my menu the day before, I couldn’t let the beans to sprout fully. (Ahem Ahem, I can hear you. Muga Mole means, sprouted but yeah as didn’t have other option, I went with semi-sprouted beans). This is more like our Thenga Aracha Sambar without onion.

This recipe is special to me on a different note. I used my homegrown Kohlrabi for this curry. It’s a pure joy to grow, harvest and cook with your veggies. :-)  This year, I went with the seed starting process on my own as well. I have transplanted few of the plants to my backyard. I will share the updates more during May. Now without any further ado, here is the muga mole randayi recipe.

And don’t forget to check the Konkani Thali Post. :-)

Muga Mole Randayi | Konkani Special Sprouted Mung Dal Curry

A protein-rich rice accompaniment prepared with sprouted green gram and kohlrabi with the fresh ground coconut masala. A vegan Konkani delicacy more like sambar without onion and garlic. 

Ingredients:

  • Green turnip – 1
  • Green moong dal – 1/2 cup
  • Water – 2 cups
  • Turmeric – 1/4 tsp
  • Tamarind paste – 1/2 tsp
  • Water – 1/2 cup
  • Salt – 2 tsp
  • To roast & Grind:
  • Coriander seeds – 1 tsp
  • Red chili – 3
  • Grated coconut – 1/2 cup
  • To Temper:
  • Coconut oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Hing – 1/2 tsp
  • Curry leaves – few

Prep – Work:

  • Wash the green moong dal and soak in water for 8 to 10 hours. Then drain the water and tie it in a muslin cloth or light cotton cloth and leave it a dark place for 24 to 48 hours for it to sprout. (As I mentioned above, I did not let the lentils grow entirely.)

  • Peel the turnip skin and chop into big cubes.
  • Dilute the tamarind paste in 1/2 cup of water and set aside.

Steps:

  • Pressure cook the green moong dal and turnip by adding 2 cups of water for three whistles.

  • Allow the pressure to release and set it aside. Do not discard the water.

  • Meanwhile, heat a pan and dry roast the coriander seeds and red chilies until they turn light brown.

  • Allow it to cool and grind it into a smooth paste along with coconut by adding 3 to 4 tbsps of water.

  • Heat a pan and add coconut oil.
  • When the oil is hot, add the mustard seeds, hing and curry leaves.

  • When the mustard seeds splutter, add the cooked dal and turnip.
  • Add salt and turmeric powder and mix well.

  • Then add the tamarind water, ground coconut masala and bring to a boil.

  • And that’s it. Muga Mole Randayi is ready.

Notes:

  • Instead of green turnip, you can use raw banana, bamboo shoots or veggies of your choice.
  • As always, adjust salt and spice as per your preference.

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Muga Mole Randayi | Konkani Special Sprouted Mung Dal Curry
Prep Time
2 d
Cook Time
20 mins
Soaking & Sprouting Time
1 d 22 hrs 40 mins
Total Time
2 d 20 mins
 
A protein-rich rice accompaniment prepared with sprouted green gram and kohlrabi with the fresh ground coconut masala. A Konkani delicacy more like sambar without onion and garlic.
Course: Main Course, rice accompaniment
Cuisine: Konkani
Servings: 5
Author: Srividhya G
Ingredients
  • Green turnip - 1
  • Green moong dal - 1/2 cup
  • Water - 2 cups
  • Turmeric - 1/4 tsp
  • Tamarind paste - 1/2 tsp
  • Water - 1/2 cup
  • Salt - 2 tsp
To roast & Grind:
  • Coriander seeds - 1 tsp
  • Red chili - 3
  • Grated coconut - 1/2 cup
To Temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Hing - 1/2 tsp
  • Curry leaves - few
Instructions
Prep - Work:
  1. Wash the green moong dal and soak in water for 8 to 10 hours. Then drain the water and tie it in a muslin cloth or light cotton cloth and leave it a dark place for 24 to 48 hours for it to sprout. (As I mentioned above, I did not let the lentils grow entirely.)
  2. Peel the turnip skin and chop into big cubes.
  3. Dilute the tamarind paste in 1/2 cup of water and set aside.
Steps:
  1. Pressure cook the green moong dal and turnip by adding 2 cups of water for three whistles. Allow the pressure to release and set it aside. Do not discard the water.
  2. Meanwhile, heat a pan and dry roast the coriander seeds and red chilies until they turn light brown.
  3. Allow it to cool and grind it into a smooth paste along with coconut by adding 3 to 4 tbsps of water.
  4. Heat a pan and add coconut oil.
  5. When the oil is hot, add the mustard seeds, hing and curry leaves.
  6. When the mustard seeds splutter, add the cooked dal and turnip.
  7. Add salt and turmeric powder and mix well.
  8. Then add the tamarind water, ground coconut masala and bring to a boil.
  9. And that's it. Muga Mole Randayi is ready.
Recipe Notes
  • Instead of green turnip, you can use raw banana, bamboo shoots or veggies of your choice.
  • As always, adjust salt and spice as per your preference.

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