Sprouted Moong Ghashi with Bamboo shoots

Sometime back,I wanted to buy a Sprouts maker and a Yogurt maker.Two people dissuaded me from it.My friend Deeps,who gave me tips on how to make thick and yummy curd at home and my ma-in-law who taught me the simplest way of making sprouts.I was never really a fan of sprouts,they attracted me more than anything else.I liked the whole process of soaking the pulses,leaving them to sprout and the way they form sprouts at the end of it.


Few years back,during Ajay's birthday,I wanted to surprise him by making this curry since he is such a big fan of Keerlu/bamboo shoots,for lunch.I was so looking forward to his reaction and when I checked on the moong expecting a lovely batch of sprouts,I saw that the adamant moong had refused to sprout-that was the last time I tried making sprouts on my own!!Ma-in-law,as always,came to rescue and taught me the right way to do it and I’ve been successful in making sprouts and as for the ghashi..it still lacks the ma-in-law punch!!

 
Kirlayile Mooga Ghashi with Keerlu(Sprouted Moong Curry with Bamboo shoots)

Ingredients

Sprouted Moong* – 1 cup
Salted/Fresh Bamboo shoots** - ½ cup,chopped
Drumsticks – 2,chopped into 2’ pieces
Salt to taste

For the Masala

Grated coconut – ¾ cup
Red chillies – 4(roasted with a tsp oil)
Tamarind lump – 1 channa size

For seasoning

Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 2 sprigs

Method

*To make the sprouts- soak moong(green gram) overnight.
Next day,wash it well and spread it in a pan-cover and keep aside to sprout.
After 12 hours,check on it-it would have started to sprout-wash it well and drain(this ensures that the sprouts don’t turn bitter).
Next day(24 hours after you’ve kept it for sprouting) it will be ready and you can use it.
Wash well and remove the green skins as much as possible.

**I used salted bamboo shoots.These require to be soaked overnight.Before adding them to the curry,add it to boiling water and squeeze it out once it cools down.

Cook sprouted moong,bamboo shoots and drumstick in a pressure cooker for 2-3 whistles.
Make a fine paste of grated coconut,red chillies and tamarind.
Add this paste to the cooked sprouts and mix well.
Let it boil and then simmer it for 5 minutes.
Check for salt and if required add salt(since bamboo shoots are salted the ghashi will have enough salt).
Prepare seasoning in a pan with oil.
Splutter mustard seeds and add curry leaves.
Add it to the ghashi.
Serve hot!!
Sending this bowl of Sprouted Moong Ghashi to Srivalli for My Legume love affair an event started by Susan of Well seasoned Cook.