Sprouted Mung Bean Curry with Cashew Nuts - Goan Style (Mung Gaathi with Biyo)

Sprouted Mung Gaathi with warm Phulkas

HAPPY DIWALI TO ALL MY READERS!! MAY THERE BE LIGHT AND PEACE IN YOUR LIVES...

I am just back from India vacation and its taking a lot of effort on my part to get back to the daily routine. Ma pampered me a lot and now I have to force and drag my homesick self to the kitchen. Given a chance she will gladly cook for me day and night (I kid you not!) but this time I put my foot down and said NO. Many times we had home style lunches and dinners and we also went out often and met most of my family members and relatives. I am glad that Ma got some break due to the outings. Sometimes I get very annoyed seeing her in the kitchen all the time. I also realize that my parents have grown old and do not have the same energy levels as before. I was delighted to spend my time with my parents and together we had a gala time. We enjoyed out time together and chatted till our jaws ached. Now, back home its not an ideal situation but I am learning to move along though I'm feeling homesick yet again.

While in India, I got to know about Sandy and the mayhem she caused everywhere on East Coast of USA. I spent long hours watching CNN and the destruction left me teary eyed. My area has been badly affected as a result of Sandy. I see rebuilding and reconstruction effort everywhere and it makes me sad to see nature's fury which sometimes lies beyond the human realm of control. Things are getting better and slowly, bit by bit every effort is being made to ensure things are back to normal. For now, I don't have access to Indian groceries and I am managing with what I can procure from my local stores.

One of my favorite ingredients to cook with is sprouted Mung Beans. There is a different sort of deja vu when you soak the seeds, see them germinate and then the beautiful sprouts peeking out of the seeds - such a tiny experiential joy yet, so nurturing and nourishing. Ma often reminds me to eat them because of the cooling properties of Mung Beans especially the sprouted ones. 

Back home, Ma makes two varieties of sprouted Mung Beans - Muga Ghashi - Konkani style and Mung Gaathi - Goan style. Goan cuisine is close to my heart and part of my heritage as much as GSB Konkani food which is also a domineering part of my ethnic origin.

Mung Gaathi is often prepared on days when vegetarian diet is followed in Hindu homes which is on Monday and Thursday. My Maushi in Goa strictly follows the routine even to this day and by any chance if you reach home for lunch, you are sure to have a hearty thali served with one green vegetable, one bean/lentil/sprouts based dish, a small piece of stuffed Mango pickle (Bharlele Tor) and a shallow fried item. I had earlier posted a short-cut version here which I resort to when I don't have time. This recipe which I have posted today is a bit long drawn but made during festivals with cashew nuts. Typically, its paired with Puri/ Vade (made with Wheat flour and tad bit Rice flour). I have a small community of friends and family in Goa and everytime I visit them, they fondly remember my favorite dishes and make them for me without fail. Aren't they sweet? 

Today, years later when I tell my Aunts about my interpretation of their recipes, they gush and feel happy and nice. Gaathi as its called popularly in Goa has a thick, non-runny consistency and is often made with added Cashew Nuts/ Biyo or the tender version of these nuts available mostly during Yugadi/ Gudi Padva time in the market. They are also known as as Bibbo/ Bibbe/ Biyo. 

~ Mung Gaathi with Biyo ~

Prep Time - 8-12 hours of soak time

Cook Time - 30 minutes

Ingredients:

Mung Beans/ Green Grams (sprouted) - 3-4 cups

Jaggery - 1/2 tsp

Turmeric powder - 2 pinches

Salt

For Gaathi Masala -

Coriander seeds - 1 tsp

Black Pepper corns (whole) - 4-6

Grated coconut (fresh or frozen) - 1/2 cup

Green Chillies - 2

Red Chilli (Byadgi variety) - 1

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 4-5

Coconut Oil

Method:

Sprouting the beans - Soak the Mung Beans  in water overnight. Rinse the beans on day 2 and cover with a wet cheese cloth. On Day 3, tiny sprouts will spurt from the beans.

Par-cook the beans in hot water with turmeric powder, jaggery and salt. In a small frying pan, heat coconut oil and sear the green chillies. Make sure you slit the chillies else the seeds burst owing to high pressure built inside. Transfer to a plate and allow to cool. In the same pan, roast coriander seeds, red chilli and whole black pepper corns. No need to add extra oil. Roast for 2 minutes and allow to cool. Grind all of the above to a smooth and thick paste. Add this paste to the cooked sprouts and bring to boil. Simmer with lid on 5-10 minutes.

For seasoning, in a small frying pan, heat oil and season with mustard seeds once hot. Once they splutter, add curry leaves and turn off flame. Pour this seasoning on the curry and mix well. Serve hot with Puris/ Phulkas/ Vade.

Cashewnut Side dish (Tendley Bibbe Upkari)

Festivals are times we look forward to the good old moments we spent with our loved ones especially if you are a far away land like in my case. Today is Gudi Padwa. It reminds me of sweet moments when Mom used to wake me up from a deep slumber and force me to eat Kadoo Limba Patra and Good (Neem Leaves fried in oil) after brushing my teeth. I used to detest the taste much to the bitter flavour of Neem Leaves. Lunch is a big affair with a lavish spread on Samsaar Padwaa (Gudi Padwa as known in Konkani). We had Khotto, Madganey, Patrodo, Bibbe Upkari (king of all dishes), Phodis, Saasam. Today I cannot help but sigh in nostalgia as I am terribly missing home be it the love and affection of mom and dad, the early morning calls wishing Happy Gudi Padwa or simply the feeling of being with your loved ones. The hope of a new beginning. The hope of a better life.

Here's some info I got when I googled Gudi Padwa, which is quite an interesting read:

"Gudhi Padwa (Devnagari: गुढीपाडवा {often mis-pronounced as guDi padwa because ढी sounds like डी while speaking}) is celebrated on the first day of the Chaitra month, and is celebrated as New Year's Day by Maharashtrians and Hindu Konkanis ( called as Samvatsar ( Sausar ) Padvo or Yugadi by Konkanis ). It is the same day on which great king Shalivahana defeated Sakas in battle.
This is also first day of Marathi Calendar. This festival is supposed to mark the beginning of Vasant (spring). According to the Gregorian calendar this would fall sometime at the end of March and the beginning of April. According to the Brahma Purana, this is the day on which Brahma created the world after the deluge and time began to tick from this day forth. This is one of the 3 and a half days in the Indian Lunar calendar called "Sade-Teen Muhurt", whose every moment is considered auspicious in general to start a new activity.
While the people of Maharashtra use the term Gudhi Padwa for this festival and the Konkanis use Sanvsar Padvo (sanvsar derived from samvatsar meaning year) the people of Andhra Pradesh and Karnataka term the same festival, observed on the same day, Ugadi. The Sindhi festival of Cheti Chand is celebrated same day."

Today I prepared Bibbe Upkari (Raw Cashewnut Fries). Amongst Konkanis, its holy to eat Cashewnuts on this auspicious day. For generations to come, this dish is quite symbolic and on Gudi Padwaa day, we make Bibbe Daali Aambat. I decided to make Tendley Bibbe Upkari. Since, I had less Ivy Gourd, I added boiled Potatoes for added flavour and to increase the quantity as well. Take your pick on the vegetables accordingly.

Tendley Bibbe Upkari

Serves: 6 servings

Cooking time: 45 minutes hour (excluding the preparation time)

Ingredients:
Cashewnut: 2 cups (Pre-soaked in warm water for 4-6 hours)
Ivy Gourd: 3 cups (chopped into thin - 1" pieces)
Potato: 1 cup (optional - boiled and chopped into thin slices)
Grated coconut: 1/2 cup
Mustard seeds: 1/2 teaspoon

Corn Oil/ Any vegetable oil: 2 tablespoon
Red Chillies(Byadgi preferably): 2-3
Curry Leaves: 6-7 of them
Salt as per taste
Water: For boiling vegetables

Method:
Pre-soak cashewnuts in water the previous day. Once done they would be swollen and kind of plump.

Heat oil in a kadhai and temper with mustard seeds and chillies. Saute for 2-3 minutes after seeds start popping. Remove the chillies if you wish to avoid spicy taste. Add Potatoes and Ivy Gourd. Saute for 5 minutes till the flavour of tempering spreads across the vegetables. Add Cashewnuts and add water. Bring to boil and simmer on low flame with a covered lid till water evaporates and the vegetables are completely cooked. Adjust salt as per taste. Once done, garnish with grated coconut and serve hot as a side dish.

Tip: For a sweet taste, one could add 1/3 teaspoon of Jaggery while boiling vegetables to give a mild sweet flavour. Raw Cashewnuts are available in plenty in season in Udupi, Mangalore and Bangalore. They are the actual ones to be used for this Upkari, we call it Jeevo Bibbo (Fresh Cashew). Since, I did not have them handy, I decided to soak store brought Cashews and made Upkari.