Sprouted Moong Bhirda

Bhirda is a classic dish from the coastal area of Maharashtra. It is popularly made with val beans or field beans, I have however made it with moong or green gram. An important aspect of this dish is that the beans are peeled unlike most other dishes. When I made this dish I remembered the vendors at Dadar in Bombay, they would sell various sprouted pulses and would also have these peeled sprouts, so busy homemakers could buy it on their way home to serve it to their family for dinner.

It is quite a time taking task to separate the peels from the sprouts and especially so for moong as they are smaller beans. My father was quite inquisitive to know why I am peeling the beans, something we never do. I just told him it is for a special dish and I want to follow the recipe. So here is how it is made….

Ingredients

2 cups of sprouted moong,
½ a chopped tomato,
¾ cup grated coconut,
A small piece of tamarind or ½ teaspoon of tamarind pulp,
1 teaspoon of jeera or cumin seeds,
2 tsps of oil,
1 tsp mustard seeds,
A few curry leaves,
¼ tsp turmeric,
A pinch of asafoetida or hing,
1 tsp powdered coriander seeds,
1 tsp chilli powder,
1 small piece of jaggery,
Salt to taste,
Chopped coriander leaves

Method

Grind the fresh coconut, jeera and tamarind into a paste using water. Ensure the paste is neither too coarse nor too fine.

Heat oil in a kadhai or pan and add the mustard seeds. Once they splutter add the hing or asafoetida, curry leaves and turmeric. Immediately add the peeled sprouted moong. Give it a stir and add powdered coriander and chilli powder. Saute this around for a minute and then add about 1 ½ cup of water and let it come to a rolling boil.

Once it is half done add the chopped tomato, cover and cook till almost done. Now add the prepared paste, jaggery and salt. Mix and cook covered till done.

Garnish with the chopped coriander leaves. This goes best with plain rice and some pickle.