Soak 2 fistful green gram or Moog in water for 8-10 hrs. After that, drain the water & wrap the entire moog in a clean cotton cloth, preferably a thin one. Keep this in a warm place overnight. Next day, u can see the sprouts protruding out of the cloth. These sprouts r called Mole, hence the name Mooga molya randai.
Now for the Masala... Grind 3-4 tblsp of grated coconut with 3-4 dry red chillies & li'l tamarind to a fine paste.
First, cook the sprouted gram, preferably in a pan or kayli. If using pressure cooker, do it till only one whistle or all the sprouts may get smashed. Heat oil in a pan. Prepare a tempering of mustard seeds, curry leaves & broken red chilly. Add both the cooked gram as well as the masala. Add water to adjust the consistency. Add salt to taste & 2-3 Vottamba sol for increasing the flavour. Allow it to boil for sme time & remove from heat. Serve it as a side dish in your lunch thali.
I usually add pieces of raw banana to this. Potatoes might also be added. But these veggies take time to cook & so have to be cooked seperately & then added to the cooked gram.
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