Sprouted moong daal side dish (Ankola mooga moLe randayi)

Mooga Moong, moLe – sprout, randayi – a watery sidedish with coconut, is a name very well known to Konkanis. I had posted the recipe of mooga moLe randayi few days back – this is the dish made in most of the houses during festivals, like Ganesh Chaturthi.

But today’s post is about a special Mooga moLe randayi made at the Shri Lakshmi Narayana Mahamaya Temple, Ankola. Every Konkani follows a family god which is called as Kuldev apart from all other gods. This god is the family/ancestral god. The families who follow a Kuldev are called Kulavis. One such popular Kuldev is Mahamaya of Shri Lakshmi Narayana Mahamaya, Ankola or popularly called as Hanumatta, which my family follows. We belong to one of the main devotees(Kulavis) – “Baleri”, of this god.

Once in a year, on Ashwin Vadhya Panchami(according to Hindu calender)- a panchami which comes after full moon day(Punav) of Dasara, is celebrated as ‘Panchami devkarya‘(Devkarya – Pooja) or ‘Vade panchami‘(the name comes from the main naivedyam – a special kind of vada). This day hundreds of devotees of this god gather at this temple and a pooja is performed. After Pooja, a delicious lunch is served on banana leaves at around 4.30. People wait for this lunch and a group of volunteers serve the food.

According to my opinion, the best dish served on this day is Mooga moLe randayi. I have not seen this dish served in any other place. My brother and I used to ask my Aayi to prepare this dish at home. From the taste of the dish, she came up with this recipe. This is one of the favorite dishes at my home now. Though I feel this dish tastes amazing, I still crave for that temple lunch :).

Ingredients:
2 cups sprouted moong
1 cup raw banana(plantain) pieces
1 cup coconut
1/4 tea spn tamarind extract
1/2 tea spn pepper(miryakan)
1/2 tea spn mustard seeds
4-5 curry leaves
A pinch asafoetida
Oil
Salt

Method:
Wash the moong to remove as much skin as possible. Cook moong with plantain pieces.
Grind coconut with pepper and tamarind.
Add this paste to cooked moong, add salt.
Heat oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Add this seasoning to the dish,
Serve hot.

Serves : 3-4
Preparation time : 25mins

23 Comments for “Sprouted moong daal side dish (Ankola mooga moLe randayi)”

Aruna Pai

says:

Wow, i did not know we could also make it this way. Pepper replaces chillis. I have ready moong for some evening snack. If it remains i will sprout it and make this randayi, on sunday. Else wait till Monday. Nice pictures too.

neelu

says:

HI,
some one from karkala origin was asking me the recipe of losney(garlic) gojju. Is there any gojju like that in konkani cusine. This persons mother is no more and remembers her making a gojju called losney gojju. I told him about garlic chutney. but he says it was different. I am curious. Is any body is aware of losney gojju?

neelu

haripriya

says:

re-the losney gojju query may I tell how we do –
We take one lime sized tamarind add a cup of hot water and extract the juice. Two Tbls of garlic pods we skin and mash a little .In one tbl spoon of oil we fry the garlic till they are nicely browned add a tea spoon of chilly powder and fry a little.
Add the fried garlic- chilly garlic to the tamarind water add 1/2 tsp salt and the gojju is ready.Tastes yummy with hot rice.

says:

Hi Shilpa,
A refreshing change from the everyday gashi randai for me. I guess this is long forgotten among the SK Konkanis.

Thought of letting u know there is a typo in the ingredients – sprouted has become spouted, missing ‘r’

Samta

says:

Hey Shilpa – I loved the photos.
My Mom comes from Ankola. This Mandir was visited by us every summer vacation.
Brings back old memories.
Are you from Ankola too?

Shilpa

says:

Samta, I am from Kodkani, which is a small village between Kumta and Ankola. We keep visiting this temple as it is our family temple.

says:

Hi Shilpa,
This is a great website which you have put up. I stumbled by chance on this website and today being Father`s day, it has special appeal coz my dad was from Honnavar /Ankola region.
warm regards
Pavi

SHEETAL

says:

Hi Shilpa,
This is a great website which you have put up.my dad’s side, the deities are Ananth Vithal – Shantadurga-Vijaydurga, Ponda & Mardol, Goa.I m from KUMTA(KULAR).Pl tell me how yo make “AMSANI GOJJU”.

warm regards
SHEETAL.

Shraddha

says:

Hi Shilpa..I had had this in Mahalasa devasthan, Mardol too. and i just loved it. I dint know the recipe. I tried when I came across it in your website, such an easy recipe, thanks 🙂

Arti

says:

I would highly appreciate if you could send me the full list of DEVKARYA recipes with all details ,Apuja done few days before marriage.

Thanks,
Arti.

Rajesh

says:

Shilpakka,
I visited this temple last saturday i.e. on 27th march 2010 with my AAYI. We were at the precise instance of the afternoon aarti. Why is it called Hanumatta? Is it because there is a Hanuman Murthi (Idol) to the left of the temple? The wooden carvings on the ceiling inside the sanctum and the paintings on the outside walls below the KALASH are bizarre.

says:

Hanumatta is the name of the place where the temple is situated. Interesting to know you felt the paintings and kalash are bizaree. I have always felt it is one very beautiful and amazing temple.

Rajesh

says:

Shilpakka, I meant bizarre as fantastic, out of the ordinary or extraordinary. It should have taken an year to carve on the ceiling. We took the inner road to the temple from the bus stand. Their I saw an Hanuman Idol on a katte (Platform) hence, I thought place was called so. While going back to Aversa we went by the main entrance i.e. on NH17 road. On the Arch some thing in kannada was written prifix to laxminarayana mahamaya temple. I cannot recall the first word the second was definately GOMANTAK.

Ashok S Shabhag

says:

Dear Shilpa,
This in one of the best receipes in your outstanding blog. I was discussing in detail about this with your aayi and bappa at Kodkani. I am very proud of you . All the best to you all….ashok kaka

Sitaram P Nayak

says:

If you skip ‘asafoetida’ it becomes a pure indigenous food. Incidentally this dish is a must during the Shraadhdha rites in the South of the Gangavali river.
Unfortunately due to poor guidance to the GSBs there, they substitute black pepper ‘meere’ with chilli pepper ‘meerya-saanga’ / mirsanga, which was introduced from South America by the Western Colonialists. In the North of Gangavali river I was told ( over 60 years ago) that this was the ancestor’s favorite dish and they wanted the ingredients kept to that of their time.
in Sarasvat Temples or Mutts ( RSB, Chitrapur, GSB and others ) Asafoetida seasoning/phann is done only after the main Pooja (Aarati) is completed!

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