Goan Red Rice, Moongachi Gathi and Kelyachi Bhaji

Ingredients

• 2 cup Sprouted Moong Beans (from about 1 cup dry moong beans)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 1 large Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 large Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Goda Masala
• 1 tsp Salt (or to taste)
• 1 tsp Jaggery (grated, optional)
• 1 tsp Tamarind Paste (or 3-4 pieces of kokum)
• 2.5 cup Water
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 2 tbsp Fresh Coconut (grated, for garnish, optional)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
2. 2

   Sauté Aromatics

   • Add the finely chopped onion to the pan. Sauté, stirring occasionally, for 5-7 minutes until the onions become soft and turn a light golden brown.
   • Add the ginger-garlic paste and continue to sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Stir in the chopped tomatoes and cook for 4-5 minutes until they become soft, mushy, and start to release oil.
   • Add the turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, allowing the spices to become fragrant.
4. 4

Ingredients

• 4 piece Raw Banana (medium-sized, firm and green)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 2 piece Green Chili (slit lengthwise)
• 10 leaf Curry Leaves
• 1 tsp Salt (or to taste)
• 1 tsp Sugar (or a small piece of jaggery)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Grated Coconut (for garnish)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)
• 0.25 cup Water (for cooking)

Instructions

1. 1

   Prepare the Raw Bananas (5 minutes)

   • Wash the raw bananas thoroughly. Trim both ends.
   • Using a peeler or a small knife, peel the thick green skin off the bananas.
   • Immediately place the peeled bananas in a large bowl of water to prevent them from oxidizing and turning brown.
   • One by one, take a banana from the water, place it on a cutting board, and chop it into small, uniform half-inch cubes. Return the chopped pieces to the water until you are ready to cook.
2. 2

   Temper the Spices (Tadka) (2 minutes)

   • Heat oil in a kadai or a wide pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely. This should take about 30-40 seconds.
   • Add the cumin seeds and allow them to sizzle. Immediately add the asafoetida and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.
   • Add the slit green chilies and sauté for 20 seconds.
3. 3

   Cook the Bhaji (10 minutes)