Mooga Mole Randoi is a favorite among the GSB’s Konkani people. This scrumptious meal is usually cooked during festivals, marriages, and Shraddha ceremonies. This versatile dish is prepared without onions and garlic and is still most loved among all the GSB’s. It is enjoyed with jackfruit leaves steamed idlis, especially during the Ganapati festival celebrated in my home. My father-in-law enjoys this dish topped with finely chopped onions and crispy sev, and it pairs perfectly with chapati.

How to make the Mooga Mole Randoi :

Mooga Mole Randoi is a delightful dish featuring soaked and sprouted green moong, cubed potatoes, and optional bamboo shoots. The flavors are elevated with a ground paste of grated coconut, coriander seeds, tamarind, dried red chilies, turmeric, and peppercorns. A coconut oil tadka with mustard seeds, crushed methi seeds, hing, and curry leaves adds a final touch.

Serving suggestion for Mooga Mole Randoi :

This wholesome and nutritious Mooga Mole Randoi can be savored with either rice or chapati, providing a satisfying and wholesome meal. For an added crunch, consider topping it with sev.

Mooga Mole Randoi

Mooga Mole Randoi stands as a testament to the rich culinary tradition of GSB culture, offering a delightful experience for your taste buds.

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Prep Time 15

Cook Time 40

soaking and sprouting time 2

Total Time 2 55

Course Main Course

Cuisine Indian

Servings 6 People

Ingredients

1 cup soaked and sprouted green moong
1 potato cubed
Handful of bamboo shoots optional

To Grind:

1 cup grated coconut
2 tbsp coriander seeds
Small lemon-sized tamarind
6-8 dried red chilies or to taste
1/2 tsp turmeric
3-4 peppercorns

Tadka (Tempering):

1 tbsp coconut oil
1 tsp mustard seeds
1/4 tsp crushed methi seeds
1/4 tsp hing
Few curry leaves

Instructions

In a pan, cook the soaked and sprouted green moong. When it starts boiling, the skin of the moong will float on top. Use a slotted spoon to remove the floating skin. Try to remove as much skin as possible. Once done, add cubed potatoes and bamboo shoots (if using) and cook until they are tender. Set aside.
In a blender, grind grated coconut, coriander seeds, tamarind, dried red chilies, turmeric, and peppercorns into a smooth paste.
Add the ground paste to the cooked moong, potatoes, and bamboo shoots. Mix well and bring it to a boil.
In a separate pan, heat coconut oil for tempering. Add mustard seeds, crushed methi seeds, hing, and curry leaves. Allow them to splutter.
Pour the tempering over the moong mixture and stir well.
Simmer the mixture for some time, allowing the flavors to blend. Adjust salt and spice according to taste.
Mooga Mole Randoi is ready to be served. Enjoy it with rice or chapati for a wholesome and nutritious meal!

Notes

Note:

Soak the moong in water for 8 hours. Drain the water the next day and place the moong in a sieve or holed colander. Cover the top with a lid and keep it in a warm and dark place to sprout soon. If you are living in cold climatic regions, it will take 2 days to sprout. Be sure to wash the moong the next day if it does not sprout; otherwise, you may encounter a nasty smell.

Once sprouted well, put the sprouts in warm water for 4-5 hours to help the skin come off easily. The following day, wash the sprouts, and they are ready to be cooked.

Keyword gravy, Mooga Mole Randoi, Sprouted green moong curry