Moong and Pumpkin curry - Mooga Ghashi

Contrary to popular belief the konkani cuisine has a wide range of vegetarian dishes. The amazing permutations and combinations they create are delicious and healthy. Using a few basic tempering and ground masala, they create a wonderous feast. Here I have taken the common and delicious Mooga Ghashi ( coconut based sprounted mung beans curry) , chopped up a cute looking Disco pumpkin ( a fist size little pumpkin)  and the result was just yumm.

Ingredients
1 cup medium sized pieces of pumpkin
2 cups washed sprouted moong beans
1/4 cup fresh coconut
4 dry red chillies ( adjust according to taste, for a milder flavour use kashmiri chillies)
1 tsp corriander seeds
4-5 cloves garlic peeled but kept whole
Salt to taste
2 tsp Oil for tempering
4-5 curry leaves
1/4 tsp mustard seeds

In a vessel heat 1 tsp oil. Add mustard seeds and when the splutter, add curry leaves. Add in the pumpkin pieces and moong beans. Add 1 cup water add salt, cover and cook till the pumpkin is just about cooked.vdo not let the pumpkin get mushy. Grind together chillies, corriander, coconut , till its a fine paste. Add to the vegetables and cook over a low flame for 5 mins. Adjust the gravy consistency and salt accordingly.

Heat oil in a heavy bottommed vessel . Fry the garlic and pour over the gravy.

Khichadi - Sprouts

Khichadi is usually meant to be a dish for invalids. A lightly cooked meal of rice and lentils with just a touch of salt and a drop of ghee. Its nutritious , filling and easy to digest. However Khichadi is a staple on Sundays at my dining table. I need think up variations to keep them interested in this simple yet nutritious one dish meal. Khichadi typically is a combination of rice and lentils , mostly moong dal( spilt mung beans) . However I have expereimented with mixed lentils, spinach and cheese, sprouted pulses and even fenugreek seeds.
This is one with sprouts and mung beans.

The general proportion I use is 1 cup of  rice to 1/2 cup of  dals/ lentils or sprouts. So the ingredients for 4 servings would be  1 cup rice , 1/2 cup dal , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the dals. ( If using sprouted pulses do not add them yet. Add in hot water . Proportion is 3 cups water to 1 cup rice . If you like the khichadi a bit mushy, add about 4 cups. Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .If using sprouts, add them after about 5 mins of cooking with the lid on. Mix well , taste salt and cook till well done.

Just before serving, heat the extra 1 tbsp ghee take off the flame. Add in the chili powder . Pour over the khichadi and serve hot. Khichadi can be served with a variety of accompaniments like kadhi , dahi, salads, pickles, papadams , stuffed chillies , raita , green coriander chutney , garlic onion chilli chutney , garlic chutney 

Kalya Vatanyachi Ussal

Black peas or mattar is mostly eaten by maharashtrians and people from the Maharashtra - Goa border, Sawantwadi .Its a small bead like pulse, which when sprouted is delicious cooked in an onion coconut gravy on its own , or combined with vegetables like Ridge gourd,snake gourd,cluster beans.The kala vatana ussal or Amti ( it has a thinner gravy) is a part of a special combo on Diwali breakfast in our home. Phodniche Pohe( The popular Poha), Dadpe Pohe ( an uncooked dish made with the thinner variety of Poha), Dahi Pohe Poha soaked in yoghurt and seasoned), Gul Pohe( Poha with dessicated coconut and jaggery) and Rasatle Pohe ( poha soaked in coconut milk) all this with the Kaka vatana ussal. Another special occasion it made an appearence at is during Ganesh Chaturthi. The day before Ganesh Chaturthi is Hartalika, a day when married women fast for the wellbeing of their husbands.They fast all day and night, usually staying awake all night. The next day the fast is broken after Ganpati idol has been installed and worshipped. Then follows a feast of Kalya Vatanyachi ussal and Ukadiche Modak ( Steamed rice dumplings , stuffed with a coconut- jaggery filling).
Here's the recipe for Kalya vatanyachi Ussal

2 cups of black peas, sprouted.
1 tsp jeera
1 tsp rai
1 onion, diced
5-6 fresh curry leaves
Onion-Coconut Masala paste or 2 tsp garam masala & 2 tsp kashmiri chilli powder mixed with 1/4th cup water
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery ( gud)
salt to taste
3 tbsp oil
Method:
 Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions. Add the sprouts, turmeric, masala paste and salt and saute for a couple of minutes.Add the tamarind and jaggery. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil.Cook under pressure for 6 whistles .Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.Garnish with dessicated coconut and green coriander leaves.

Ussal

Ussal is a spicy gravy made with sprouted legumes. One can use pulses like green gram ( moong), black eyed beans(lobia/chawli), chick peas(channa), moth beans(moth, matki), horsegram(Kulith) and whole red lentils ( masoor). Ussal is uaually eaten with Pav ( buns) or as a Missal.

Missal is a mixture of the gravy (Ussal) + boiled spiced potatoes (aalu sabzi) + Poha ( chura) + chopped onions+ namkeen mixture. Adding dahi is optional. Here is the recipe for Ussal ( the gravy)

1 cup dry pulses like ( matki/moth, moong, kulith ( horsegram), white peas/ mutter, black mutter, black eyed beans ( lobia/ chawli)), soaked overnight and sprouted (gives 3-4 cups)


Ingredients:
1 tsp jeera
1 tsp rai
1 onion, diced
5-6 fresh curry leaves
Onion-Coconut Masala paste or 2 tsp garam masala & 2 tsp kashmiri chilli powder mixed with 1/4th cup water
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery ( gud)
salt to taste
3 tbsp oil
Method:
1. Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions.
2. Add the sprouts, turmeric, masala paste and salt and saute for a couple of minutes.
3. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil. Simmer till the sprouts are tender .
4. Add the tamarind and jaggery and simmer for a few minutes more.
5. Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.

Serve hot with rotis or bread with chopped onion and a lime slice on the side.

Missal served with a savoury crips mix ( Chivda) , Poha , aaloo sabzi, onion and lemon. You can add a small bowl of Katt for the very adventerous.