Ukda Sheet, Mooga Gashi and Batate Song

Ingredients

• 1 cup Moong Beans (To be sprouted, yields about 3 cups)
• 1 cup Fresh Coconut (Grated)
• 5 pcs Dried Kashmiri Red Chillies (Stems removed)
• 1.5 tbsp Coriander Seeds
• 0.75 tsp Turmeric Powder (Divided)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 pc Drumstick (Peeled and cut into 2-inch pieces)
• 5 pcs Kokum (Dried petals)
• 1 tsp Jaggery (Grated or powdered)
• 1.25 tsp Salt (Adjust to taste)
• 2.5 cup Water (For cooking and grinding, adjust as needed)

Instructions

1. 1

   Prepare the Coconut Masala Paste

   • In a small pan over low heat, dry roast the dried red chillies and coriander seeds for 1-2 minutes until they release a fragrant aroma. Be careful not to burn them.
   • Allow the roasted spices to cool completely.
   • Transfer the cooled spices to a grinder jar. Add the grated fresh coconut and 1/4 tsp of the turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth, thick paste. Set aside.
2. 2

   Cook the Sprouts and Drumsticks

   • Heat coconut oil in a deep pot or kadai over medium heat. Add the mustard seeds and let them splutter.
   • Once they splutter, add the curry leaves and hing. Sauté for 30 seconds until the leaves are crisp and fragrant.
   • Add the sprouted moong beans, drumstick pieces, the remaining 1/2 tsp of turmeric powder, and 2 cups of water. Stir well.
   • Bring the mixture to a boil. Then, reduce the heat, cover the pot, and cook for 10-12 minutes until the sprouts and drumsticks are tender but still hold their shape.
3. 3

   Combine and Simmer the Curry

Ingredients

• 500 g Potato (About 4 medium potatoes)
• 2 medium Onion (Finely chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
• 0.5 tsp Turmeric Powder
• 1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
• 2 pcs Green Chili (Slit lengthwise (optional))
• 1 tsp Salt (Or to taste)
• 1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes and Tamarind Pulp

   • Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
   • While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2. 2

   Create the Tempering (Tadka)

   • Heat the oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
   • Immediately add the asafoetida, followed by the finely chopped onions.
3. 3

   Sauté the Aromatics

   • Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
   • Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.