• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK YouTube Channel
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Meal Planner
    • Cookbooks
    • Amazon Shop
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Dals | Lentils & Legumes » Muga Mole Randayi | Konkani Special Sprouted Moong Dal Curry

    Muga Mole Randayi | Konkani Special Sprouted Moong Dal Curry

    Posted on March 28, 2018 · Last Updated on January 4, 2020 · By Srividhya G · 1 Comment

    201 shares
    • Share1
    • Tweet
    • Reddit
    Jump to Recipe Card
    Sprouted Moong Dal Curry collage with text overlay

    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 Moong Dal Curry. If you are looking for sambar alternatives, kid-approved and no onion no garlic, then look no further, check out the detailed recipe below. I am sure you will be adding this to your recipe repertoire.

    Konkani Special Sprouted Moong Dal Curry served in a pan

    Sprouted Moong Dal Curry

    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 Moong 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.

    Sprouted Moong Dal Curry served with two wooden spoons on the side

    Sprouted Moong Dal Curry Recipe

    Ingredients:

    • Green turnip – 1
    • Green moong dal – ½ cup
    • Water – 2 cups
    • Turmeric – ¼ tsp
    • Tamarind paste – ½ tsp
    • Water – ½ cup
    • Salt – 2 tsp

    To roast & Grind:

    • Coriander seeds – 1 tsp
    • Red chili – 3
    • Grated coconut – ½ cup

    To Temper:

    • Coconut oil – 1 tsp
    • Mustard seeds – 1 tsp
    • Hing – ½ 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.)

    Washing the green moong dal and soaking in water

    • Peel the turnip skin and chop into big cubes.
    • Dilute the tamarind paste in ½ cup of water and set aside.

    Steps:

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

    Pressure cooking the green moong dal and turnip

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

    Setting the ingredients aside

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

    Heating a pan and dry roasting the coriander seeds and red chilies

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

    Grinding the ingredients into a smooth paste along with coconut

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

    Adding 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.

    Adding salt and turmeric powder

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

    Adding the tamarind water and ground coconut masala

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

    Delicious Sprouted Moong Dal Curry with herbs and chilies around the pan

    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.

    📖 Recipe

    Pin Recipe Print Recipe
    5 from 2 votes

    Muga Mole Randayi | Konkani Special Sprouted Moong Dal Curry

    Sprouted Moong Dal Curry is a protein-rich rice accompaniment prepared with sprouted green gram, kohlrabi and fresh ground coconut masala. A Konkani delicacy, more like sambar without onion and garlic.
    Prep Time2 days d
    Cook Time20 minutes mins
    Soaking & Sprouting Time1 day d 22 hours hrs 40 minutes mins
    Total Time2 days d 20 minutes mins
    Course: Main Course, rice accompaniment
    Cuisine: Konkani
    Servings: 5
    Calories: 153kcal
    Author: Srividhya G

    Ingredients

    • 1 Green turnip
    • ½ cup Green moong dal
    • 2 cups Water
    • ¼ tsp Turmeric
    • ½ tsp Tamarind paste
    • ½ cup Water
    • 2 tsp Salt

    To roast & Grind:

    • 1 tsp Coriander seeds
    • 3 Red chili
    • ½ cup Grated coconut

    To Temper:

    • 1 tsp Coconut oil
    • 1 tsp Mustard seeds
    • ½ tsp Hing - ½ tsp
    • Curry leaves few

    Instructions

    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 ½ 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.

    Nutrition

    Calories: 153kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 6g | Sodium: 949mg | Potassium: 133mg | Fiber: 4g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 39mg | Calcium: 20mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    P.S. Follow my Pinterest boards for more healthy and delicious recipes.

    Enjoying Sprouted Moong Dal Curry? You will lvoe these, too:

    • Sakkarai Pongal | Chakkarai Pongal | Sweet Jaggery Rice | Sweet Pongal
    • Tiffin Sambar | Sambar for Idli and Dosai
    • Instant Pot Moong Dal Khichdi | Khichuri
    • Chow Chow Kootu in Instant Pot | Chayote Gravy without Coconut
    • Instant Pot Brussels Sprouts Masala Kootu
    Sprouted Moong Dal Curry collage with text overlay
    201 shares
    • Share1
    • Tweet
    • Reddit

    Filed Under: Dals | Lentils & Legumes Tagged With: green gram kohlrabi curry, how to make muga mole randayi, Indian legume recipes, indian vegan recipes, konkani cuisine, konkani sambar, Konkani Special Sprouted Mung Dal Curry., mooga mole randayi, Muga Mole Randayi, muga mole randayi recipe, no onion no garlic, protein rich recipes, Rice accompaniment

    Reader Interactions

    Comments

    1. Helena says

      January 04, 2020 at 9:56 am

      5 stars
      The curry has never been so tasty and good-looking! Can’t wait to make it at home now :-)

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • Cookbooks
    • Meal Planner
    • Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2025 | VidhyasHomeCooking.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.