Sprouted Moong and Methi Sukke -Konkani recipe [Sprouted Green gram and Fenugreek dry Masala curry]

Sprouted  Moong and Methi Sukke is a traditional, very famous and typical Kochi GSB style dish made with sprouted Green gram & Fenugreek. Green gram is called Mugu[Moong] and Fenu greek is called Methi in Konkani.This delicious and healthy Konkani  dish  is called Kirlayalolo Moogu  anik Methi Sukke and is one of the main dish prepared in all important religous functions and festivals in Kochi GSB homes. Sprouted Green gram is very good for health and has many nutritional value.

The following ingredients are needed to prepare Sprouted Moong and Methi Sukke.

Ingredients:-

Green gram/ Moong - 1/2 cup
Fenugreek/ Methi.     -1/2 cup   

Salt.                            -to taste
Darmbya sol.              -2 small piece or Tamarind. - a gooseberry size .
Hing powder.              -1/2 tsp( optional)

For Coconut Masala Mixture:-

Grated Coconut.   -1 cup

Red chilly powder.-1tsp

Turmeric powder.  -1/4tsp

For Seasoning:-

Coconut oil.     -2tbsp or Cooking oil.  -2tbsp  

Urad dal.          -1tsp

Mustard seeds. -1tsp

Instructions:-

Wash and soak Green gram[Moong] and Fenugreek [ Methi seeds] together in Water for 6 hours or overnight.

Keep the soaked Green gram and Fenugreek  in a clean cloth and tie with a thread for sprouting.After 24 hours both Green gram and Fenugreek will sprout and keep aside.

In a mixing bowl mix together grated Coconut, Red chilly powder and Turmeric powder  thoroughly using your hands and make a Coconut Masala mixture.Keep aside the Coconut Masala mixture.

If using Tamarind, soak the Tamarind in 2tbsp warm Water for 5 minutes and extract Tamarind juice and keep aside.

Method:-

Heat Coconut oil in a pan and add Urad dal and saute well.

When Urad dal starts to change its colour splutter Mustard seeds and saute well.

Add the sprouted Moong and sprouted Methi seeds together and mix well.

Add required Salt and mix well.

Add Darmbya sol or extracted Tamarind juice and mix well. [Darmbya sol is called  Kudampuli in Malayalam and also known as Kerala Tamarind.]

Sprinkle little water and cover the pan with a lid and cook on low flame till the sprouted Moong and sprouted Methi seeds cooked well but not mushy

Add the Coconut Masala mixture from the mixing bowl and mix well with the cooked Moong and Methi sprouts..

Cover and cook for 5 minutes on low flame till the rawness of the Coconut Masala mixture goes off.Stir in between.

When both the sprouted items cooked well add Hing powder and mix everything well and switch off the flame.

Add 1tsp Coconut oil over the Moong and Methi Sukke in the pan.

A tasty, healthy and delicious Konkani style Sprouted Moong and Methi Sukke / Sprouted Green gram and Sprouted Fenugreek dry Masala Curry is ready to serve as a side dish with Rice.

You can keep this Moong and Methi Sukke in the refrigerator for 2 / 3 days.

Try the recipe and enjoy the tasty and healthy dish.