Geeta Baliga's Kitchen: Sprouted Moong Upkari (Mooga Upkari)

Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.

I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.

I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.

Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".

We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.

I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !

All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Thursday, February 25, 2016

Sprouted Moong Upkari (Mooga Upkari)

1 cup green moong, soak in water in the morning
Drain the water and close the vessel tight overnight
Next day it will sprout; in winter it may take two days to sprout

Method:

Heat 3 tbspn oil in a kadai
Add 1 tspn mustard , 1/2 tspn jeera
when mustard splutters, add
3 to 4 red chili bits
Add the sprouted moong and 1tspn asofoetida powder
Add 1/2 cup water or more if necessary , and salt to taste
Close the pan with a lid and cook on medium flame for few minutes tossing frequently. when done remove from stove . Relish with plain dhal and rice. Healthy dish!

Geeta Baliga's Kitchen