A traditional Mangalorean vegetarian dish made with sprouted moong bean and boiled potatoes, it is such a simple yet flavour packed curry. I remember when my Mum used to make this for us, it’s so satisfying and comforting. Made using freshly grated coconut, whole red chilles,  whole spices and tamarind. This beautiful curry takes you to a trip to South India. I made this using my Kenwood Compact Multi pro food processor’s blender attachment for a smooth masala paste. The traditional curry uses about 8 dried red chillies, I have only added half of it, you can always add more if you can handle the heat. Serve with plain white rice or Chapathi, so delicious. 

Ingredients 

To blend into the masala 

• 4 Kashmiri red chillies dried (more if you like the heat)
• 2 tbsp coriander seeds
• 1/2 tsp urad dal
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ½ tsp salt whole peppercorns
• 1 inch size of tamarind
• 6 garlic cloves 
• 1 small onion roughly chopped 
• 1 cup fresh grated coconut
• 1 tsp turmeric powder
• 1 cup water 

For the curry 

• 2 cup sprouted moong beans 
• 1 large potato roughly chopped into cubes (preferably Maris piper or you can use 3 to 4 baby potatoes) 
• 1 medium tomato chopped 
• Sea salt as per taste 
• 1/2 cup water 

For tampering 

• 1 tbsp coconut oil 
• 1/2 tsp mustard seeds
• 5 garlic flakes
• 7 to 8 curry leaves

Method 

1. You can buy store bought sprouts, or you can make at home, wash and rinse dried moong beans in a large bowl of water, cover with water and set aside overnight on your kitchen counter, away from direct sunlight. The next day rinse again and drain all the water and again cover and let it sit on the counter for about two days, you will notice that it will start to sprout. Once you see them sprouting you can keep it refrigerated. 
2. In a medium non stick pan or a skillet, do not add any oil, dry roast the red chillies, pepper corns, coriander seeds, urad dal, cumin seeds, mustard seeds for about 2 to 3 minutes on medium heat, once they turn aromatic remove from the heat and set aside on a plate to cool down. 
3. In the same pan or skillet add the fresh grated coconut with the turmeric powder and dry roast them for about a min. Again let it cool. 
4. Once cooled down add them to your  Kenwood Compact Multi pro food processor’s blender attachment, along with the onion, tamarind and water and blend into a fine smooth paste. 
5. In a large saucepan add the sprouts, potatoes, tomatoes and water, cover and cook for 5 to 8 minutes on a low heat until the potatoes are a little soft. Then add the ground masala into the pan and gently mix, add a splash of water into the blender and use up all the masala. Add salt as per your taste. Stir and let it cook until the potatoes and sprouts are full cooked for about 8 to 10 mins on low heat. 
6. To add the tampering, in a small nonstick pan add the coconut oil, the mustard seeds, curry leaves and garlic cloves, once the mustard seeds start to splutter, add on to the curry. Cover so the aromas stay inside. Serve with plain rice or even chapthis. Enjoy! 

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