Sprouted Mung Curry - Indian Food Recipe

[skyslimit100]

hi there.....m so greatfull to u both as after my marriage it was u guyz i got really good in kitchen with basic recipes and specials too......they r too easy to follow and tastes great...

i would like to know what brand of cooker is this the one u used in this video i really like it and want one please do reply.....

cheers vikki

[ShowMeTheCurry]

@skyslimit100 : Thank you so much for your feedback and glad we could help. Regarding the pressure cooker - we are using a prestige brand cooker here.

[drkams2003]

hey what is the substitute for fresh shredded coconut . please advise

[ShowMeTheCurry]

@drkams2003

You can substitute fresh coconut for the dried version. The taste is a little different but still manageable. Fresh shredded coconut is also available in the frozen section.

[renmahesh]

hii Hetal and Anuja..making fresh masala is always great..but Maharashtriyan have special GODA Masala for such type of curries..which can be easily available in Indian store..just 4 information..thanks 4 such wonderfull recipes always..

[ShowMeTheCurry]

@renmahesh

Thanks for the info...we'll look for it.

[eliz7212]

What happens to the hulls of the mung beans? Do they dissolve in the pressure cooker? I sprout mung bean sprouts (for 5 day) and I get long long sprouts which I saute. I have never heard of two day old mung bean sprouts being cooked and what happens to the hulls. I always de-hull my sprouts before eating them either raw or cooked. thanks much for any answers.

[ShowMeTheCurry]

@eliz7212

This type of sprouting (2 day) is not meant for getting long sprouts. It merely lightens the heaviness of the bean.  The hull stays there...does not dissolve but it tastes great. There is no need to de-hull.

[gautamkare1984]

hi,dis dish is called as munga gathi in konkani,must 4 all goan hindu festivals.methi n mustard r not added to the paste.traditionally,ginger, clovesn cinnamon sticks rground wid coconut.onion,tomatoes n cilantro r not part of traditional recipe.Whole cashew-nuts,pieces of fresh coconut.most important a little jaggery n Kokum and tadka wid mustard seeds ncurry leaves. normally the gravy is yellow in colour so red chillies r replaced by pepper corns and green chilies.best eaten with puris.

[bijalbhoomi]

Hi Anuja and Hetal..I am a big fan of yours..I have a que. for u

I am from NY and in winter time my Mung are not sprouting at all..after 2nd day it get slimy.Can you Plz tell me why it happens and what is the right way?

Thanks,

Bhoomi.:)

[japhilinc]

How long and on what temperature would you cook the curry if not using a pressure cooker. Great video. Thank you!!

[ShowMeTheCurry]

@japhilinc : You can cook them in a pan with a tight fitting lid. It should be done on a med-high flame and about 35-40 min, but keep an eye on them....

[akemp7777]

Hey ladies, do the beans need to be sprouted? I've been soaking my mung all day but don't have time to sprout.

[ShowMeTheCurry]

@akemp7777 : well, to get the authentic flavor and the test, you do need to sprout them.

[soonu881]

i like ,it is great recipe.

[vijilakshmi221007]

excellent .Thank you for introducing me to this recipe.

[sudhirwise]

survived the test of time.

had it fresh.

kept it in the fridge.

had it for breakfast

had it for lunch

still tastes delicious

[sudhirwise]

thank you for 'unravelling' the mystery of the Konkani curry and making it simple enough for a bachelor "like me" to cook it. The results are delicious . I live in the heart of Konkan (Mumbai). And i Daresay that its exactly like the stuff i have eaten all over mumbai, Konkan and Goa.

Cheers.

[sumanthkotra]

Very nice and healthy dish..thanks a lott.

[icing4348]

Great dishes! Outstanding presentation of the cooking.

[gunkapoor]

so methodical. :)

[kiijm]

i love indian foods

[uahseng]

cun taste goooood sebelum mkn yummmy..

[redfootwalking]

This is a great dish! I have been able to follow this perfectly and it's delicious! Thank you!