Sprouted Moong Bean and Jackfruit Subji

Ganesh Puja comes around and once again I am far from home, comfortably ensconced  in Geets' home in Indiana. But that doesn't stop me from cooking the requisite thali. One is to be served on Ganesh Puja night and the second to a bunch of her friends the next day. Both thalis will be essentially the same, with just a few changes. Being in Geets kitchen is a pleasure, one that is doubled as she stands by my side. We cut and chop together as we sing along to golden oldies from Bollywood musicals.

 Planning the thali is an exercise we relish. The round starts with khaman kakdi, a cucumber salad with peanuts. A roasted eggplant bhareet follows. Cauliflower with peas and the sprouted moong with jackfruit follow. We use peppers from her garden. Corn from the farmers market. Cauliflower sambare and potato tomato curry are added. We fry ripe plantain fritter,or umber. Geets fries papad, her favorite fry. Shrikhand is made with hung yogurt and saffron. Mango ice cream sits in the freezer. The vegetarian meal seems excessive, but is easy to prep and prepare. 

I soak beans in water overnight. Drained beans are nestled in damp muslin cloth. Covered they are left in warm place for twenty four hours at least. I find Geets' garage the best spot. A day later the beans have long white sprouts. Warmth is the key to sprouting beans. It might take longer depending on how warm your house or the climate is. I usually sprout beans easily in summer, Winter is a matter of coaxing the beans over a longer period. Those of us who can buy sprouted beans are just plain lucky!

The brahmni or goda masala added is special to Maharashtrian cooking.You could find it in Indian grocery stores. Mine is an family recipe made by a masalawalla in Bombay.  

We serve the meal in an item I have never seen before...a disposable thali! And what a delight it turns out to be. It keeps all the items separate. From a distance it even looks like silver! Innovation Indian style!


SPROUTED MOONG BEAN AND JACKFRUIT SUBJI
Serves 10


3-4 cups green sprouted Moong Beans OR 1 1/2 cups dried Moong Beans
1 can green Jackfruit
2 tablespoons Canola Oil
Pinch of Asafoetida or Hing
1/4 teaspoon Mustard seeds
5 Curry Leaves
1 teaspoon Turmeric
1 teaspoon Chile Powder (more if you like it spicy)
1 teaspoon Brahmni Masala or Garam Masala
2 teaspoons grated Jaggery
3/4 teaspoon Kosher Salt
fresh Cilantro


If you are using dried moong beans, start the subji two days ahead of serving day. The beans need an overnight soak in water followed by a couple of warm days to sprout. 

Wash moong beans well and cover upto two inches with cold water. Let beans soak overnight. Drain the beans. Place a large muslin cloth over a colander or bowl, allowing the ends to hang over the edges. Spoon beans onto muslin. Dampen beans and cloth with a little water. Cover with the cloth and place the bowl in a dark, warm place overnight. Open the cloth and check the beans. If it is warm, the sprouts should've formed. If not return the covered bowl to the requisite place and wait a few more hours or more.  

Rinse sprouts. If you are not using the sprouts immediately, cover them with water. Drain before using.

Open the can of jackfruit and rinse pieces well. Chop into 1 inch chunks. 

Heat oil in skillet.

Add hing.

Splutter mustard seeds in hot oil.

Drop curry leaves into oil. Be careful. They will splatter oil.

Add sprouts and jackfruit to skillet. Stir to mix.

Add turmeric, chile powder, brahmni or garam masala, salt and jaggery to beans. Saute for a few minutes till masalas coat the vegetables. 

Add enough water to barely cover the beans. Bring to boil and cook uncovered for 15-20 minutes. 

Scatter fresh cilantro over beans and serve. 

The thalis are appreciated and relished by all. The new age disposable is big hit! It feels good to see them enjoy this traditional meal.

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