Padengi Ghassi (Sprouted Mung Bean Curry)
- 3/4 cup dried green gram moong/mung beans or 300 grams (approx 2-1/2 cups) sprouted green gram
- 1 medium sized onion chopped
- 1 large tomato chopped
- 3 teaspoons thick tamarind extract adjust to taste
- salt to taste
For the masala :
- 4 long dry red chillies without deseeding or (6 – 7 long dry red chillies, deseeded) * see notes
- 4-5 peppercorns adjust to taste
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric powder
- 1 cup grated coconut
For the tempering ( seasoning ) :
- 1 teaspoon mustard
- 1 teaspoon urad dal optional but recommended
- 6 flakes of garlic with skin crushed
- 1 broken dry red chilli
- 12 curry leaves
- 2 tablespoons coconut or any other oil
- Place the sprouts, chopped onions, tomatoes, tamarind extract and salt to taste in a pan. Sprinkle approx 1 cup water and cook until tender but not mushy. The fastest way to do this is in a pressure cooker (refer notes)
- Heat a tawa/skillet and dry roast the red chillies, peppercorns, coriander and cumin one by one till aromatic (take care not to burn them). Allow to cool until crisp and then grind along with the coconut, turmeric and a couple of tablespoons of water, till you get a fine paste. Rinse the mixer jar with 3/4th – 1 cup water and reserve it.
- Add the ground paste to the cooked sprouts, mix and then add the reserved masala water – adjust consistency of the gravy as desired. Check salt to taste and simmer the curry for 2-3 mins. Remove from heat.
- To prepare the tempering heat oil in a small pan and when it is hot, add the mustard. When it stops spluttering add the urad dal, crushed garlic, curry leaves and broken red chilli and give a quick stir. Pour this into the prepared curry and cover the pan immediately
- Serve hot with rice, moode, neer dosa or chapathis
2. To pressure cook the sprouts place them along with the onions and tomatoes in a cooker and sprinkle approx 1/2 cup of water and mix well. Cover the lid and place the whistle and cook on full heat for one whistle. Immediately take the cooker off the heat and place it slightly tilted in the sink and turn on the tap of water so that water falls on the base of the cooker (not directly over the lid). This will help the cooker to cool down immediately and you will notice that the weight (whistle) has loosened up completely. Open carefully and stir gently. Vegetables cooked this way will be cooked just right and not turn mushy.
3. I used a mix of Bedgi and Kashmiri chillies, while the former lends the spice to the curry, the Kashmiri chillies give a great colour. If you are using more number of chillies you can de seed them to reduce the spice
The nutritional values are only indicative.
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