Post recession Company logos

Vaalache bhirde

Ingredients:
2 medium red onions ( chop fine)
2 T dry coconut powder/ or half cup fresh grated coconut
2 cups sprouted vaal
1 small potato ( peeled and cut into 1 inch cubes)
2 garlic cloves ( choppped)
1 T cilantro ( chopped)
1 t oil
1 t turmeric powder
1 t red chili powder and/or 1 t garam masala
2 kokum or 1 t lemon juice.

Procedure:
How to sprout vaa:
Wash 1 cup dry vaal and add 3 cups water to a container. Let this soak around 8-10 hours. Now remove the water and let it sit in the container with lid for another 8 hours. Ensure to keep a little gap with the lid to expose some air. This will help with sprouting. Once sprouted, add like 2 cups water and peel the skin of the sprouts. Throw away the peels.

1. Heat a pan and add oil. Now add the chopped onion and chopped garlic. Let this cook for 5-7 minutes. Now add the coconut and stir for another 5-10 min. Remove from heat once you see golden/brownish color to this mixture.
   
2. Add some cilantro this this mixture and grind this mixture into a fine paste using a blender.
3. Heat a pan and add some oil. Now add half chopped onion to this. Let this fry a bit. Now add turmeric, red chili powder, garam masala and stir for a minute. Now add the potato cubes and sprouted vaal. Stir again and add a cup of water. Let this cook on medium heat for 15 minutes. Put a lid on the pan.
4. Now add the blended mixture in the pan of vaal and potatoes. Add some salt and let this cook for another 15 minutes. Add water if needed. Add salt to taste.
5. After 15 minutes, add a couple of kokums or 1 t lemon juice.
   
6. Garnish with cilantro and serve hot with chapatis, paratha or rice. Yum!
   

Goan Saraswat family recipes

Here's my MILs recipe of making moong curry. This is a Goan Saraswat way of cooking moog curry known as moogachya gaathya. The moong in this recipe can be substituted by any other sprouted/non-sprouted bean if any change is needed. (Mung is green gram).

Moogachya gathya

Ingredients
Coriander seeds ( 1 tbsp)
Rice (25-30 grains)
Curry leaves ( From one strip)
Fresh grated coconut (1/2 cup)
Sprouted moog ( Soak moong in water overnight and in the morning hang them in cheesecloth to have sprouted moong by evening).
Jeera/Cumin seeds ( 1 tsp)
Rai/Mustard seeds ( 1 tsp)
Hing (Asafoetida) ( 1 pinch)
Kothimbir/Fresh coriander ( 1 tbsp)
Lal Masala ( 1 tsp)
Turmeric powder ( 1/2 tsp)

Procedure:
1. In a pan over medium flame, roast coriander seeds, rice grains and curry leaves for a couple of minutes.
2. Then add the grated coconut in this pan and roast till you see a slight reddish/brown tinge.
3. Grind all the ingredients from the pan in a mixie or grinder.
4. In a pan boil 1 cup water approximately. Add sprouted moog to this. Make sure water is just enough to cover the moog. Do not take excess water.
5. Cover the pan with lid. In sometime the moong peels will be separate n floating. Remove these pills from the water using a strainer/spoon.
6. Now add masala and turmeric to this moog plus water. Add the ground paste from the grinder to this and let it simmer for 10 minutes.
7. Now prepare fodni/tadka in separate small pan . Heat a small pan and add 1 tbsp oil. Once oil is hot add mustard, cumin seeds. asaefotida and curry leaves. Add this fodni to the moong pan pan and let it simmer covered for 5 minutes on reduced flame.
8. Once cooked add chopped coriander to this and serve with chapati/rice.