Steamed Basmati Rice, Mooga Ghashi, Batate Phodi and Goan Prawn Kismoor

Ingredients

• 1 cup Whole Moong Beans (Soaked overnight and sprouted for 12-24 hours)
• 200 g Suran (Peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water (Divided: 2 cups for cooking, 1 cup for masala and gravy)
• 2.5 tbsp Coconut Oil (Divided: 1/2 tbsp for masala, 2 tbsp for tempering)
• 1 tbsp Coriander Seeds
• 5 pcs Dried Red Chillies (Byadgi or Kashmiri recommended for color)
• 1 cup Fresh Coconut (Freshly grated)
• 1 tbsp Tamarind Pulp (From a small lemon-sized ball of tamarind)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing

Instructions

1. 1

   Cook the Moong and Yam

   • Rinse the sprouted moong beans thoroughly. In a pressure cooker, combine the sprouted moong, cubed suran (yam), turmeric powder, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 2 whistles, or for about 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. The beans should be soft but not mushy. Set aside.
2. 2

   Prepare the Coconut Masala Paste

   • While the moong cooks, heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds and dried red chilies. Roast for 1-2 minutes until the seeds become fragrant.
   • Add the grated fresh coconut and continue to roast on low heat, stirring continuously for 3-4 minutes until it turns light golden brown. Do not let it burn.
   • Remove from heat and let the mixture cool completely. Transfer to a grinder jar.
   • Add the tamarind pulp and about 1/2 cup of water. Grind to a smooth, thick paste. Add a little more water if needed to facilitate grinding.
3. 3

   Simmer the Curry

Ingredients

• 600 g Potatoes (About 3-4 medium-sized potatoes)
• 0.5 cup Fine Rava (Also known as Bombay Rava or fine semolina)
• 2 tbsp Rice Flour (For extra crispiness)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and slice the potatoes into uniform rounds, about 1/4-inch thick.
   • Immediately place the slices in a bowl of cold water to prevent them from browning.
2. 2

   Season the Potato Slices

   • In a small bowl, mix together the red chili powder, turmeric powder, hing, and salt.
   • Drain the potato slices and pat them completely dry with a kitchen towel. This step is crucial for a crispy result.
   • Rub the spice mixture evenly onto both sides of each potato slice.
3. 3

   Prepare Coating and Dredge

   • On a flat plate or tray, combine the fine rava and rice flour.
   • Take one spiced potato slice at a time and dredge it in the rava mixture, pressing gently to coat both sides completely.
   • Shake off any excess coating and set the coated slices aside on a separate plate.
4. 4

   Shallow Fry the Phodis

   • Heat the oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place the coated potato slices in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Cook for 4-6 minutes on the first side, until the bottom is golden brown and crisp.
5. 5

   Flip and Finish Cooking

   • Flip the slices and cook for another 4-6 minutes on the other side until they are cooked through, tender on the inside, and crispy on the outside.
   • The total cooking time will be around 8-12 minutes per batch.
6. 6

   Drain and Serve

   • Once cooked, remove the batate phodi from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with Goan rice and curry.

Ingredients

• 50 g dried prawns (Cleaned, with heads and tails removed)
• 1 cup freshly grated coconut
• 1 medium onion (Finely chopped)
• 2 whole green chili (Slit lengthwise)
• 1 tbsp tamarind paste
• 3 tbsp water (To dilute tamarind)
• 1 tsp red chili powder (Adjust to taste)
• 0.25 tsp turmeric powder
• 0.5 tsp salt (Or to taste)
• 1 tsp coconut oil (Optional, for roasting)
• 2 tbsp coriander leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Base Ingredients

   • Finely chop the onion and coriander leaves. Slit the green chilies lengthwise.
   • In a small bowl, whisk the tamarind paste with 3 tablespoons of water until smooth. Set this tamarind water aside.
2. 2

   Roast the Dried Prawns

   • Heat a heavy-bottomed pan over medium-low heat. Add the cleaned dried prawns.
   • Dry roast for 3-4 minutes, stirring continuously, until they become crisp and fragrant. Be careful not to burn them.
   • For extra crispiness, you can add 1 tsp of coconut oil in the last minute of roasting.
   • Remove the prawns from the pan and transfer to a plate. Let them cool down completely. This is a crucial step to prevent a soggy kismoor.
3. 3

   Combine the Kismoor

   • In a mixing bowl, combine the finely chopped onion, freshly grated coconut, slit green chilies, red chili powder, turmeric powder, and salt.
   • Gently mix these ingredients with your fingertips or a spoon.
   • Once the roasted prawns are completely cool, add them to the bowl.