135) KIRLAYILEA MOOGA UPKARI

KIRLAYILEA MOOGA UPKARI

A TASTY KONKANI SPROUTED

GREEN GRAM SIDE DISH

Ingredients:

     1)    Green gram – 200 gm.

     2)    Dry hot red chilies – 4 Nos.

     3)    Coconut oil – 2 teaspoons

     4)    Mustard seeds – ½ teaspoon

     5)    Asafoetida powder – 2 pinches

     6)    Salt – ¾ teaspoon

To sprout the green gram:

          We live in Kerala where the temperature generally ranges from 25° Celsius to 38° Celsius. The sprouting time given here is for this temperature zone. People living in colder climates may need more time to sprout their grams.

          Select fresh green gram because new green gram germinates easily. Soak 200 gm. of green gram in a litre of water for 24 hours.

          Drain and keep for another 24 hours in a Colander or in a vessel with tiny holes at the bottom (to facilitate some air circulation) covered with a moist cloth. The green gram would have sprouted just right to give you maximum taste.

          If you keep it longer, the sprouts will grow long, but the taste will suffer. Transfer to a larger vessel. Pour in a lot of water and wash gently without breaking off the sprouts. If you soak 300 gm. of green gram, 48 hours later, you can cook two delicious dishes; one a stir fry (kirlayilea mooga upkari for which you can use two thirds of the sprouted gram) and the other a curry (kirlayilea mooga ghashi for which you can use the remaining one third portion)

To Cook:

          Break the dry hot red chilies each into 2 or 3 pieces. Set a thick cast iron wok on high heat. Pour in the coconut oil. Throw in the mustard seeds. As soon as the mustard seeds are about to finish popping, put in the chilies. Stir once and tip in the sprouted green gram. Pour in just enough water to immerse the gram. Tip in the salt. When it comes to a boil, turn down the heat and cover with a lid.

          Stir occasionally. It will take around half an hour for the green grams to cook nicely. As soon as the water is nearly fully evaporated, taste and add more salt if required. Sprinkle the asafoetida powder and stir. If there is still some water remaining at the base, turn up the heat and stir till it evaporates fully. Switch off the heat and cover with a lid.

          Serve hot with rice or by itself. Sprouted green gram is rich in protein and vitamins. Children and adults alike love this dish.

Bon appétit!!!

Note:

          If you are sprouting large quantities of green gram, make sure that you do not crowd it all in one small colander or Kitchen sieve, for it may not sprout properly and may smell. You can use loose mesh, clean, moist cotton cloth to make some small loosely tied bundles and hang them up for sprouting.