Monday, January 18, 2010

Moong + keerla ghashi

Moong / green gram – 2 cups
keerlu / bamboo shoots - 1 cup

For the Masala
coconut – 1 cup
Red chillies – 6
Tamarind paste -1 tsp

For the seasoningOil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 2 sprigs

Soak moong (green gram) overnight.
Wash it well and tie it in a cotton cloth, keep it in a container with lid and keep aside to sprout for about 24 hrs. It can be washed every few hrs, but, I usually leave my lentils/legumes undisturbed during the sprouting process.
Wash the sprouted moong well and remove the skins that float on the top.

With a little oil, roast the red chillies and grind it along with coconut, tamarin and salt.

Cook sprouted moong, in a heavy bottomed vessel for about 10 mins. This will have some more moong skin floating on the top. Though tedious, it is always removed before u proceed with next step.

Add bamboo shoot peices to the half cooked moong and cook both completely. Add the ground masala and boil well.

Season with oil mustard seeds, broken red chilli and curry leaves and add this to the curry.

Tori kadgi ghashi
kurle ghashi

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