Muga MoLe Randayi
Muga MoLe Randayi is one of the most loved side dishes in Konkani homes of North Kanara, Karnataka. Muga MoLe in Konkani means sprouted moong. Muga MoLe Randayi is a must-have for almost all functions. During the functions, huge quantities of mung beans are sprouted and washed over and over again till almost all the skin is removed (I like to leave the skin on for extra fiber). Then it is cooked in a paste of coconut and spices to make this very delicious sidedish. Muga Mole Randayi is usually served with Dalithoy and rice. These three are the match made in heaven. Along with moong, some seasonal things like tender cashews or banana or breadfruit are used in this dish.
Ingredients: 2 cups sprouted moong (washed nicely to remove the skin) 1/2 cup vegetable pieces like raw banana(plantain) or potato or pala pansa kadgi ( beru halasu or bread fruit) or kohlrabi or bamboo shoots( keerlu ) 1 cup fresh/frozen coconut 1 tea spn coriander seeds A pinch asafoetida(hingu) 5-6 red chillies 1/2 tea spn tamarind pulp 1 tea spn mastard seeds 4-5 curry leaves Oil Salt
Method: Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt. Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil. Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.
Serves : 5 Preparation time : 20min
Peas pulav is one of the quick fix pulavs that I love very much. Its very easy to make and tastes amazing. This is one of the dishes I make to carry in our after lunch boxes. At my native, we don’t get peas all the time. Whenever we get, mom used to make this dish and we love it. Now that I have frozen peas all the time in freezer, I prepare this very often.
This tastes great when served with daal fry .
Ingredients: 2 cups basmati rice 1 cup green peas 1/2 cup onions 4-5 cloves 1″ stick cinnamon 4-5 green chillies 1 tea spn garam masala powder 2 tbl spns ghee or oil 5 cups water 3-4 strands coriander leaves Salt
Method: Heat oil in a pan and add cloves and cinnamon. Then add chillies, onions and fry till onions turn brown. Add rice and fry for 2 min. Add peas, salt. Fry for 2-3 mins. Add water,cover with lid and cook. When half cooked, add garam masala (If added before, the smell goes off by the time pulav is cooked). When cooked, garnish with coriander leaves. Serve hot.
Serves : 4 Preparation time : 30min
