Brown cow peas sidedish (Bagade moLe randayi)

bagade mole randayi

There were many recipes on this blog which were posted during my initial years of blogging. I am trying to improve them by writing better explanation and with better pictures. So now on I will occasionally pick up an old recipe and re-blog it. I am leaving the old comments as it is because I don’t want to loose them.

MoLe means sprouts in Konkani. Every cuisine has it’s own very time consuming but heavenly tasting dishes. “Bagade randayi” is one such Konkani dish. This has a separate place in the hearts of every Konkani person. Making the dish itself is not very difficult, but preparing “bagado” for this dish is very time consuming. So this dish has almost become extinct these days.

When I was a kid, mom prepared this frequently and every member of the house was given a heap of sprouted cowpeas to peel. I don’t say I enjoyed doing it, but still we had to do it. Many times I thought, why the skin has to be removed, why can’t she just use them with skin. But then, the dish wouldn’t taste great with skin, so we had to remove it. Unlike sprouted moong beans where we have to just wash and skins come out of at least 50% beans, we have to remove the skin of these beans one by one.

These are usually called “desi chori” or “whole cow peas” at Indian store.

Here is the procedure for getting the cowpeas ready for the dish. Use any good method to sprout them or follow the simple method described below.
– Soak the ‘bagado’ in water and leave it overnight.
– Next day morning, it would have become a little bigger in size by soaking water. Drain out the water and keep it in a dry and warm place, like oven.
– By the evening small sprouts can be seen. So again add water and leave it overnight, no need to keep in oven for this step.
– Next day all of them or atleast 90% of them would have got big and beautiful looking sprouts.
– Take one handful at a time on a plate and remove the skin one by one, taking care not to break the sprouts. Some sprouts do break, don’t worry about them. Usually the sprouted ones will be at the top, while taking handful for removing the skin, always take it from top carefully.
– There will be some without sprouts and they almost look as the unsoaked version. Discard them. They are usually called “chor bagado” (chor-thief) :).
– At the end, you will have two heaps, one with the ready ‘bagado’. Use this heap for the dish.
– The other heap is with skin and the ‘chor bagado’. Discard this.
bagade mole randayi1bagade mole randayi2bagade mole randayi3

1 and 1/2 cups de-skinned ‘bagado'(cow peas)
3/4 cup fresh/frozen coconut
1 tea spn coriander seeds
1/2 tea spn tamarind extract or 3-4 bimbal(bilimbi)
3/4 cup chopped onion
4-5 red chilies

Cook ‘bagado’ with 1/4 cup onion and 2 cups water. If you are using bilimbi/bimbal (green thing shown in picture) cut them in half and add while cooking at this step. Do not use cooker for cooking this. This takes around 5-10mins, so keep an eye not to overcook them.
bagade mole randayi4
Heat a little oil and fry coriander seeds. Grind them with coconut, red chillies and tamarind(if using) to a smooth paste.
Add the ground paste and salt to cooked ‘bagado’. Bring it to boil. Take care not to mix it too much, or else the ‘bagado’ becomes a paste.
Heat remaining oil and fry 1/2 cup onion till they turn brownish in color. Add this to the dish and close the lid.
Serve as a side dish with rice.

Serves : 3-4
Preparation time : 15mins (excluding the 60-90mins of de skinning ‘bagado’).

PS: This was originally posted on September 9, 2006. I am reposting it with new pictures and better description.

24 thoughts on “Brown cow peas sidedish (Bagade moLe randayi)”

  1. Hi Shilpa….This dish ranks the first in my list of “masala randayi”. I love this and can eat for lunch and dinner again. My dad, me and sis would help mom in removing the skin, and she used to keep telling us, be careful not to remove the sprouts. You have written a long and a wonderful post abt the extinct recipe. Thanks for sharing.

  2. Thanks Aruna. It is one of my favourites too. Haven’t seen any Konkanis who don’t like this dish :).

    Yes Shaheen, I love the sprouts in any form. They just taste great.

    Preeti, I don’t know what is ‘tingalavare bendi’ is. I heard the name ‘bendi’ only 2-3 months back. So can’t tell much about it :(. But surely try to find out

    Meena, you can find these in Indian stores along with whole moong. These are not whole urad daal, whole urad is black in color but these are brown. See the pictures above and you will be able to pick these :).

  3. Shilpa, I have the recipe for the tingalavare bhendi. Unfortunately, I have no clue wht type of beans should be used and my mom does not know the english equivalent of it either.

  4. I love to include sprouts in our food. I don’t remember these beans though. I am going to try this as soon as I find them at the Indian stores.

  5. Any kind of sprouts are healthy and delicious. I always make sure beans to sprout atleast for a day before I cook it! Good job, Shilpa!!
    Hope you got my links to ‘Lunch boxes’ and see if you can find ‘Bear Creek Country Kitchen’ soup mixes where you live, excellent product for soups!!

  6. Preeti, I got a mail from Aruna pai saying,
    “Hi Shilpa
    Tingalavrea bendi – is a side dish made out of Navy Beans. They are white in colour and small. They are avble in the American stores also. Not seen them in Indian stores anytime. One should be very careful not to pressure cook them else they will mash.
    There is one more beans called Lima Beans – again avble in the American store. I use this to make “Hode Beea Bendi” – Bendi out of Big Beans.”

    Rajasi, let me know if you like this.

  7. Hi Shilpa,
    I frequent your website daily and love all the contributions. Keep it up.

    Here’s a few links to the bendi recipe (many Bhanaps -Chitrapur Saraswats- make this dish)

    Not sure if avro -tingloro are the same…

    From Vee’s blogspot

    Konkani forum


  8. Thanks Shilpa and Aruna. Lime beans are a fatter version of ‘averekai’, the not so famous cousin of peas. I use it often in bisibelebath and in pav bhaji as well. They taste great when soft, so pressure cooking is the best way to go. I’m off to the supermarket to buy Navy beans n I’ll let you know how it goes.

  9. Preeti….Lima beans needs to be pressure cooked. There are two varieties of Lima.

    What i meant abt Navy beans is if pressure cooked like the other pulses (rajma, garbanzo, whole urad etc) it will be like pulp. My mom used to always mention abt cooking Tingalavro carefully. All the best, hope you get them in the store.

  10. Thanks Bhanap for the links. I will have a look.

    Preeti, all the best :).

    Vaishali, Yes, with skin is always more healthier. There are a lot of other dishes with bagado with skin. But for this dish, we remove the skin, because it suits the taste, though we are wasting the skin here. I always cribbed in my childhood when I got my share of bagado to open. Though I didn’t know which was more healthy, I just wanted to avoid the peeling procedure. But there are a few dishes where we have to follow the less-healthy versions :D.

    Aruna, I am going to check this navy beans next time. (not planning to buy them now, but still want to know how they look like). Thanks for the English name.

    You are welcome MT. Hope I didn’t scare you away from trying this :D. It is a big procedure.

  11. I wasn’t sure that the Whole Coe Peas are the same as the bagado. Bagado is my all-time favourite and my aunt used to make a delicious bagade ambat – substitute coriander seeds with methi seeds. Rest of the igredients were same… I ahve been searching for bagado for almost 15 years now. I have seen the Whole Cow Peas in the Indian stores here but just am not sure it is the same as bagado. Bagdo is more “potko” beans..(chubby). Shall try with the beans as shown in yr picture and let you know..

    You could try Navy Beans or Lima Beans for Tingaloro – although navy beans would be the correct ones to use..

  12. Hi Shilpa, i had almost forgotten about this dish…i loved to eat it as a kid and now looking at the recipe i must make it asap.Your details about purchasing it too are really motivating…No one can explain to cook the dish as beautifully as u have. I really appreciate it.

  13. Shubhada, I am sorry, I didn’t get your question. Are you asking if bagdo and “kadve vaal” are same? If yes, I don’t know what kadve vaal is :(.

  14. Wow…This baday randai is wonerful. I still rememer my childhood days where my grand maa used to make this, and we all eager to finish off this randai . It is very healthy and tasty.Mouth watering randai…

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