Muga MoLe Randayi is one of the most loved side dishes in Konkani homes of North Kanara, Karnataka. Muga MoLe in Konkani means sprouted moong.
Muga MoLe Randayi is a must-have for almost all functions. During the functions, huge quantities of mung beans are sprouted and washed over and over again till almost all the skin is removed (I like to leave the skin on for extra fiber). Then it is cooked in a paste of coconut and spices to make this very delicious sidedish. Muga Mole Randayi is usually served with Dalithoy and rice. These three are the match made in heaven. Along with moong, some seasonal things like tender cashews or banana or breadfruit are used in this dish.
2 cups sprouted moong (washed nicely to remove the skin)
1/2 cup vegetable pieces like raw banana(plantain) or potato or pala pansa kadgi( beru halasu or bread fruit) or kohlrabi or bamboo shoots(keerlu)
1 cup fresh/frozen coconut
1 tea spn coriander seeds
A pinch asafoetida(hingu)
5-6 red chillies
1/2 tea spn tamarind pulp
1 tea spn mastard seeds
4-5 curry leaves
Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt.
Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.
Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.
Serves : 5
Preparation time : 20min
11 thoughts on “Sprouted moong daal side dish ( Muga moLe randayi)”
I am going to try this coming weekend..
All the recipes seems delicious.
Keep up the good work
Posted by J
I tried this and it came out well(according to my family)though I have no idea how its supposed to taste.
Thanks for sharing the recipe
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Posted by Shilpa
I had some moong sprouts remaining so went ahead to make this dish & enjoyed
it very much.Thanks for a nice recipe.
my grandma used to make this and I was wondering how to source it now. I made an addition to this – added some haladi (turmeric) after adding the paste to the boiling moogh. And also added some cashews. It was simply delicious. Took me back to my childhood years. Thank you for sharing this recipe.
Mooga mole randayi with small pieces of keerlu tastes heavenly. We are from north canara and my mom makes this often specially when we get keerly during the rainy days. Awesome recipe!
I’m a huge fan of your recipies and tried quite a few of them and the result was definitely good.
– In Delhi’s winter how to ferment the idli batter ?
– How to make idli softer ?
– As jack fruit and turmeric leaves are not available here what could be the alternative ?
Please check my idli post. You can use banana leaves, it won’t have same aroma, but will work.
can i use whole urad daal instead of sprouted moong, just a variation i wish to experiment with….
Never tried this with urad. Don’t know how it will turn out. Let me know if you try
I sprouted whole urad and cooked along with sprouted moong …. randayi turned out well, it (urad) is more crunchy!