Monday Mooghambat

I know, I know it's Tuesday but this moong sprouts curry was so often made in our home on Mondays that we got around to calling it in this manner. Once you plan the sprouting routine in advance it's a breeze to put this dish together, so it's perfect for week nights, especially blah Mondays (or Tuesdays...and really any day upto Friday!).

MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry)
(serves 3-4)
For curry -
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste
For masala -
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder
For seasoning -
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.

Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti. (This curry can also be made with black eyed peas/ chawli).

Entry for ARF/ 5-a-day Tuesday at Sweetnicks