March 27, 2007
After buying a big pack of whole moong dal from the Indian store, I soaked a portion for 3-4 days. With sprouted daal ready, I decided on misal. After checking out the recipe, I realized I didn't have all the ingredients. So I searched around for a similar recipe and came across Nupur's Moogambat. It looked delicious and I decided to try it.
Moogambat is a Konkani recipe and literally means sour moong curry. How delicious is that!
Here is how I made it. While I followed the recipe, I changed the proportion of the ingredients in the wet paste. I also omitted asfoetida and added curry leaves in tempering.
2 cups sprouted moong dal
3/4 tspoon cumin seeds
3/4 tsp mustard seeds
3-4 curry leaves
1/2 tspoon turmeric powder
1 tbspoon tamarind paste
1 tspoon jaggery
1 1/2 tspoon oil
salt to taste
cilantro leaves to garnish
To grind together
1/4 cup fresh coconut
1/3 cup onions
1 tbspoon coriander seeds
1 red chilli
Boil the moong dal with salt and turmeric. In the meantime, grind the masalas to a fine paste.
Heat oil in a pan and temper it with cumin seeds, mustard seeds, curry leaves.
Then add the moong dal and mix it with the paste, tamarind and jaggery.
Let it cook for 7-10 minutes on medium low heat.
Garnish with cilantro and serve warm with rice.
With the goodness of curry leaves and cilantro leaves, this is my entry for Weekend Herb Blogging hosted by Kalyn at Kalyn's Kitchen. Thanks Nupur for the great recipe and thank you Kalyn for hosting.
Along with adding flavor to any recipe, curry leaves are also good for digestion. To learn more, click here.