Mooga Mole Upkari (Hesaru Kalu Palya/Sprouted Moong Dal Side-Dish)

Hesaru Kalu Palya is traditionally prepared in North Karnataka as an accompaniment with Roti (Rotti). This dish reminds me of my hostel days in Bangalore. There used to be a small North Karnataka food outlet near our hostel which served varieties of traditional North Karnataka food. Sometimes we used to buy Rotti with Kalu Palya from them to avoid hostel food.

This dish is authentic, but the recipe may not be authentic North Karnataka style. Nevertheless, it tastes awesome.

 

Ingredients :

Sprouted Moong dal - 1.5 Cup
Onions - 2 Medium
Tomatoes - 1 Medium
Green chilly - 1
Mustard seeds - 1 Tsp
Turmeric powder - A pinch
Hing/ Asafoetida - A pinch
Salt to taste
Coriander leaves - Few

Procedure :

Cook the sprouted Moong Dal and keep aside. I cooked them on medium flame by adding little salt and water in a vessel. If you prefer to pressure cook, then switch off the flame just before one whistle. Otherwise the sprouts may dissolve. After cooking the sprouts, drain the water. You can use this water to prepare Saru-Upkari or add it to any curry.

Keep a Pan/Kadai to heat on medium flame. Pour a little Oil. Add Mustard seeds. When the Mustard splutters, add Green Chilly, Turmeric and Hing powder. Now add the Onions and fry them till they turn golden-brown. Add the Tomatoes and fry till they cook.

Add cooked Sprouts to the mixture and mix well. Add Salt to taste.

Cook for few more minutes and switch off the flame. Garnish with Coriander leaves.

Serve hot as a side dish with Rice or Roti. :)

Note :

1. Adding a pinch of Garam Masala powder enhances the taste of this dish.
2. If you don't like Tomatoes, you can add Lemon juice in the end for the same taste.