Side dishes

Sprouted moong daal side dish ( Muga moLe randayi)

This is a favorite dish of most of the Konkanis. A must in all North Kanara functions.

Mooga moLe means sprouted moong.

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


  1. hi shilpa,
    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.

  2. 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!

  3. 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 ?

    1. I sprouted whole urad and cooked along with sprouted moong …. randayi turned out well, it (urad) is more crunchy!

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