Vegan Moonga Gathi#SundayFunday

This is a traditional Goan, Maharashtra Konkan coastal side, which is soupy and delicious curry, called Moonga Gathi. This is a soupy gravy prepared by cooking sprouted moong in ground coconut . It's normally prepared during festive seasons like Ganesh Chaturthi or some holy ocassions or for a Pooja etc., Since it is complete vegan and also no onion no garlic, gluten free recipe, a perfect vrat recipe. 

Do not skip adding jaggery in this recipe, because renders a beautiful taste to the gravy, it's soupy, but you can mash some to moong beans to make a thick gravy or increase the coconut quantity to enhance the thickness.

Ingredients
1 Big Bowl Sprouted Moong Beans - Whole Mung Beans
2-3 slit green chillies
1 Teaspoon Level Garam masala
1 Teaspoon Level Turmeric powder
1 Teaspoon Jaggery
2 Tablespoon of Cooking oil
1 small marble size ball of tamarind
1 Teaspoon Level Sea Salt or to taste
To Dry Roast
1 Tablespoon Coriander seeds
¼ Teaspoon Whole Black peppercorns
3 Tablespoon Grated Dry Coconut - See My Notes
For The Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
A Pinch of Asafoetida
2 Dry Red Chillies
A Sprig Curry Leaves
Method

Dry roast pepper corns and coriander seeds in a pan on medium heat) until you get a aroma. Remove this into a plate and in the same pan add the dry coconut and lightly toast it, do not brown it. Cool and then grind all the roasted coconut, coriander seeds and peppercorns , along with tamarind, turmeric powder and garam masala in the grinder. Make a smooth paste adding just a tablespoon or two of water.

In a pressure pan heat the oil add the ground paste and wash the blender with water add that too and fry till oil separates. Now add the moong and sauté it lightly by tossing it up and down trying not the break the sprout or 2 minutes on high flame. Now add the slit green chillies, salt and 1½ cup water. Bring it to a rolling boil on high flame, once it comes to a boil, lower the flame and let it simmer for 2 minutes. Cover with lid and on high flame take one whistle. 

Switch off the flame and let the cooker cool down a little. When the steam settles down then open and add the jaggery and mix it well, taste for salt. Again cover the cooker with the lid and take one more whistle on high flame. Switch off the flame and the cooker steam settle completely. Open the cooker, I like the sprouted moong to be whole and not mushy , if you prefer a thick and mushy moong gravy , then take 2 whistles on high flame, or else mash a tablespoon of moong, it will thicken the gravy.

Now let's prepare the tadka
Heat oil in a tadka pan add mustard seeds, when it crackles then add the red chillies and asafoetida and curry leaves. Switch off the flame and pour this over the gravy. Moonga Gathi is ready to serve.

We enjoyed eating it with a spoon and chapatti. This goes well with poee or any crusty bread or bakri or boiled rice, mildly spiced and yummy.
My Notes
If you do not have dry coconut then used desiccated coconut ( toast this lightly) OR ½ Cup freshly grated coconut, do not roast this.

Labels: No Onion No Garlic, Sprouts, Moong Beans, Coconut, Vrat, Goa, Pressure Cooker, Vegan

Sunday Funday

Vegan Main Dishes

• Crispy Tofu Noodles by Palatable Pastime
• Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
• Mushroom Ragù by Culinary Cam
• Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
• Vegan 3 Bean Soup by Amy's Cooking Adventures
• Vegan Moonga Gathi by Sneha’s Recipe
• Vegan Tofu Steak by Mayuri’s Jikoni
• Vegetable Biryani by A Day in the Life on the Farm

Mahahrastrian Misal Pav#SundayFunday

Misal-Pav” is a another favorite meal of a“Maharashtrians / Mumbaikar's ” after the most famous Vada Pav. Misal pav is a pretty popular dish from Maharashtra and every region has it’s own version of making misal.

What is Misal? Misal is basically a spicy curry made of moth beans/matki or mixed beans sprouts. The dish is topped "farsan" or "sev", onions, lemon and coriander before serving. It's eaten with bread or pav, a katori of yogurt/curd or a glass of buttermil.
In Konkan where the spice levels are so high that a glass of solkadi is guzzled down to cool the heat!

Misal has in three steps
1. Making of the usal/curry
2. Making the kat/tarri spicy water based thin gravy!
3. The toppings - tomato, onion , lemon juice and farsan

Ingredients
For The Sprouted Mixed Beans Curry
2 Cups Mixed Bean Sprouts - see notes
1 Large Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Green chilly - chopped
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
A Spring Curry leaves
1 Teaspoon Heaped Goda masala - see notes
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Kacha Masala - East Indian - see notes
A Small Lemon Size Ball Tamarind, soaked in 1/2 cup water
1 cup water or add more if you want thin consistency
2 - 3 Tablespoons Groundnut Oil
Salt to taste

Method
Soaked the tamarind in ½ cup water for 15 - 20 minutes. Squeeze the tamarind and remove the plup, keep this aside.

Rinse the bean sprouts first in running water well. Drain them completely and then add the sprouts, a little turmeric powder, salt and water 2 inch's above the sprouts, in a pressure cooker till done. Pressure cook for 2 to 3 whistles, or until the beans are cooked yet firm.
Take a deep pan/kadai, heat oil, add in the mustard seeds and cumin seeds when they splutter. Add onion and curry leaves, sauté the onion till they turn translucent. Add ginger-garlic paste and green chilly, stir and sauté till the raw aroma of ginger-garlic goes away. Now add the dry spices - kacha masala, turmeric powder and goda masala. Stir and then add the tamarind pulp. Keep stirring till the raw aroma of the tamarind goes away. 

Now drain the bean sprouts ( reserve the stock to make the tarri), lighlty mix and add a cup water or more water if required. I added more because the sprouts while getting cooked makes the curry thicker. Bring this to a rolling boil. Reduce the flame and let it simmer for 15 minutes, so the flavors infuse, keep stirring in between so that the beans don’t stick to the bottom of the pan.  

Garnish with coriander leaves.

Ingredients
For The Tarri/ Kat
3 Tablespoons Grated Dry Coconut (lightly dry roasted)
1 Medium Tomato chopped
1 Medium Onion - chopped
½ Teaspoon Ginger Garlic paste
1 Teaspoon Goda Masala
½ Teaspoon  Red chili powder
1 Tablespoon Groundnut Oil
Salt to taste

Method

Heat the pan with oil, add the  garlic-ginger paste, fry for till they turn light brown. Add onion and fry till they turn golden and soft. Add tomatoes and fry for few minutes. Turn off the flame and let it cool. Once cool add above made onion masala, dry coconut, garam masala, red chilly powder and grind to a smooth paste.
Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts leave the sides. At this point you can add red chili powder, salt. Add stock from the beans and little more to make a watery consistency. Cook till it comes to boil.  

Kat or tarri is very thin watery consistency is ready.

Assembling The Misal Pav  

In a bowl or divided plate take the usal curry. Fill it to half. Add in the tarri. Garnish it with tomatoes, onions, farsan, potato sallis, as much as you would like to. Squeeze in lemon juice and garnish with coriander leaves.  

Serve it warm with pav, cold buttermilk or Solkadhi

My Notes

Do not sprout the beans too much or else the misal will be mushy.
If you do not have goda masala then you can use garam masala powder but half the quantity of goda masala.
Instead of Kacha Masala - use 2 or more teaspoon of red chilly or according to spice level, a teaspoon heaped of coriander powder and a teaspoon cumin powder.
Labels: Mixed Beans, Sprouts, Curry, Street food, Maharastrian Cuisine, Maharashtra, Sunday Funday, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Sprouts".

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted - No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

 

Sprouted Whole Wheat Flour Mini Rolls#BreadBakers

For this month's Bread Bakers Event our Host: Sue asked us to Make any type bread using sprouted flour. Since we do not get Sprouted Wheat Flour, had to sprout the grains at home and then take to the mill to make a fine flour. See the recipe here

 Made these roll with Homemade Sprouted Whole Wheat Flour. These are super soft and have a amazing aroma. So easy to make. 

This dough is a sticky dough difficult to handle hence you have to use a bench scrapper, do no be tempted to add extra flour or else the rolls will turn hard and chewy. Just have patience and keep the this dough to relax for 15 minutes each time to take it to knead. 

This sprouted whole wheat flour dough I keep to proof 3 times. First time when I kneaded the dough it was so sticky, just added 2 tablespoons of bread flour, lifted on a oiled work surface and with a bench scrapper just folded the dough 3 -4 times, then kept it a oiled bowl for 30 minutes. 

After that punched down the dough and again took it on a oiled surface and kneaded it for 10 minutes with a bench scraper by folding it. Again kept it to proof for 30 minutes. After that punched it down in the bowl itself, with a bench scraper again folded it 4 to 5 times and kept for final proofing for 30 - 45 minutes. After it doubled in size divided the dough and made the rolls. 

Ingredients
200 Grams Sprouted Whole Wheat Flour
120 Grams Bread Flour
2 Teaspoons Milk Powder
2 Tablespoons Sugar
½ Teaspoon Salt
30 Grams Salted Butter⅓ Cup Fresh Thick Yogurt
1 Egg - lightly beaten
2/3 Cup Water
1 Teaspoon Rapid Rising Yeast
2 Tablespoons Bread Flour - extra to knead the dough

Method
Sieve the both the flours and milk powder keep aside.

In a bowl add the sieved flours, salt, sugar, yeast , mix it well, then add the lightly beaten egg and yogurt mix well into the flour, add water little at a time and knead it , this dough will be very soft and sticky dough, do get tempted to add more flour. Now add the butter and knead it again well . Take it on to an oiled surface add 2 tablespoons bread flour and keep folding the dough with a bench scrapper, till incorporated.

Keep this in an oiled bowl covered with a cling film for 30 minutes. After 30 minutes take this again on to a oiled surface and again keep folding the dough with the bench scrapper for 10 minutes. Keep this back into the bowl and cover for 30 minutes. 

After 30 minutes again punch down the dough and with the bench scrapper keep folding the dough for 10 minutes. By now the dough with will much better to handle and not so sticky. Keep this again into the bowl and keep it covered till it doubles in volume say about 45 minutes.

After it has doubled take it on to a oiled surface and deflate the dough with dusted hands fold the dough and then flatten it lightly into a round circle, divide the dough into 12 equal pieces. Since I was making it into a square muffin mold my rolls were smaller made 14 . The muffin mold was of 8, made two round and one big bread. 

Dusted each roll in bread flour place them in the muffin mold.

Slashed them with a blade, covered it with a damp cloth and kept to double in volume for 20 minutes.

Baked them in a preheated oven at 180°C / 356°F for 18 to 20 minutes. 

When they are out of the oven brush it oil or butter and let them cool on a wire rack. 

Slice butter and enjoy

Lables: Bread, Mini Roll, Sprouts, Whole Wheat Flour, Bread Bakers  

• Bread Bakers January 2020
• Sprouted Flours
• Artisan Sprouted Spelt Boule from Food Lust People Love
• Seeded Sprouted Wheat Loaf from A Messy Kitchen
• Sprouted Wheat Flour No Knead Bread from Cook with Renu
• Sprouted Wheat Green Chile Pretzel Braid from Amandie Bakes
• Sprouted Wheat Pain de Mie Sandwich Bread from Karen's Kitchen Stories
• Sprouted Wheat Waffles from A Day in the Life on the Farm
• Sprouted Whole Wheat Flour Mini Rolls from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

How To Sprout Whole Wheat Grains / Berries At Home

Sprouted grains, like wheat berries and rice, are super simple, don’t require any major equipment.

You can sprout any kind of whole grains, the important thing is that the grain be whole grains. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.

Ingredients1 Kg Whole Wheat Grains
Water
A Muslin or Fine Mesh Cloth

Method 

Wash the grains well then soak it in water for a two days, changing the water every 5 -6 hours. Keep them open ..i.e. without a lid.

After two days place the grains in a fine muslin cloth ,I used a big fine duppatta to hold all the grains. Place the grains in the cloth and tie a loose knot, wash them in running water for a few minutes. Then place the cloth it in a colander , keep this in a dark place or in the corner of your kitchen counter. Wash this under running water every 6 hours so the grain are moist and not dried out. 

After a day or two you will find that the grain have began to sprout. Let them sprout till you fine nice long sprouts. 

Wash the grain properly and spread on a dry cloth or a big tray and keep them in the sun to dry. After they are nearly dry.  It took around 5 days to dry, since I get only the morning sun in my balcony. After 5 days I kept them in oven at 100°C in the for about 4 hours.  Again spread them , and keep them to dry till fully dried. 

These are the fully dried sprouted grains.

After 7 days, I took it to the grinding mill to grind it into fine flour. 

Sprouted grain flour has a slightly sweet taste. Use them to make breads, flat bread for any baked goods. They are excellent. I made Sprouted Whole Wheat Rolls with this flour.

Lables : Sprouts, Whole Wheat, Homemade

Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon  Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

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