Mung beans curry | Hesaru Kalu Thove recipe - with interesting & unique seasoning/tadka technique with white-stone
Saturday, July 10, 2021
My mom made this Hesaru Kalu Thove (sprouted Mung beans curry) for breakfast to go with Kotte Kadubu (almost) on all festival days. We would wake-up in the morning smelling this yummy curry which would help us speed up with morning chores. Kotte Kadubu is idli made with filling idli-dough inside cups made out of Jackfruit leaves and steam cooked.
Now, coming to that 'interesting seasoning' part in the post tittle. In coastal Karnataka (Kundapura) area, this curry and few other curry (like fish curry) is seasoned with placing a hot piece of rock (basically a stone) in seasoning-pan. My grandma used to burn the stone on hot embers in her wood burning stove, the stone would almost turn red-hot. [NOTE: This is NOT same as adding smokey flavor to your curry which is achieved by placing hot charcoal on a bowl kept in the center of the curry and pouring oil over the charcoal and covering the lid so as to induce the smokey flavor/smell to the curry - which many Punjabi curry recipe calls for.] But using this stone in seasoning gives an unique flavor, it instantly fills the whole house with aroma. Now, I know how we woke-up smelling the curry on festival days.
This is very unique technique only few families follow it, btw it is an optional step. I follow my mom's recipe placing stone on gas-stove fire to make it hot. My father helped me pick-up couple of these stones during our trip to Hampi. Near the river banks and one of them we found after hiking Anjanadri betta/hills (575 steps) ...probably part of some construction. Pappa informed me that it is called "Belgallu or Bella Kalu" - white stone. I don't know what it is called in English, but I am definitely sure it is not Marble. The stone is slightly translucent and when heated, it gets a oily shine on the surface. After doing some online Google (re)search I narrowed it down to two types of rocks Gypsum or Quartz. Not sure which one it is (may be neither) as I am not a Geologist :P Here is a picture of the stone I used.
This curry is usually made with only sprouted whole mung beans. But this time, I sprouted ½ cup mung beans and ½ cup black eyed peas as well. The curry requires bit of planning ...about two days ahead, unless you plan to use store brought ready sprouted beans. NOTE: using good coconut oil gets you that authentic taste and aroma of the curry. That said, other oil may be used.
Ingredients:
- 1 cup - whole mung beans
- 1" - ginger - sliced
- 1 - large onion - cut into chunks
- ¼ tsp - turmeric powder
- 3 tbsp - coconut oil
- 3 - garlic cloves
- 1 tbsp - onion -finely cut -for seasoning
- ¼ tsp - asafoetida (optional)
- salt as per taste
- The stone - Optional for seasoning
Ingredients for Masala:
- ½ tsp - mustard seeds
- ½ tsp - fenugreek seeds
- 1 tsp - cumin seeds
- 2 tsp - coriander seeds
- 10 - red chilies - I use byadagi red chilies
- 1 cup - grated fresh coconut
- 1 - small onion - chopped
- 6 - garlic cloves - chopped
- 4 - cloves
- 3 tbsp - tamarind pulp
- ½ tsp - oil - I use coconut oil
Preparation:
- Mung beans sprouts - 2 days ahead: wash and soak mung beans for over 10 hours. Drain the mung beans in a strainer, cover it with wet cotton cloth (like kitchen towel) and keep aside for over night. Do NOT put it in the refrigerator. Next day morning, again wet the towel and cover. If the beans look too dry, sprinkle some water. Have to do the same in the evening as well. Next day morning, you will see the bean sprouts.
- Masala: Heat ½ tsp of coconut oil in a wide pan on medium low flame, roast mustard seeds, cumin seeds, fenugreek seeds and coriander seeds. Reduce the flame to low. Add red chili, cloves and garlic cloves to the pan. Stir and roast for about 2 to 3 minutes. Turn off the flame and let it cool down. Transfer the roasted mixture to a blender/mixie jar. Add grated coconut, chopped onion, and tamarind pulp to the jar. Add ¼ cup of water and grind it to smooth paste and keep aside.
Method:
- Transfer the sprouted beans in to a pressure cooker, add ¼ tsp turmeric powder, ginger slices, 1 tsp salt and 3 cups of water. (I usually cook this curry in pressure cooker pan)
- Pressure cook for 3 whistles. Turn off the stove and let the pressure release on its own.
- Remove the pressure cooker lid and place pressure cooker pan with cooked beans back on the stove on medium flame or transfer the cooked beans to a sauce pan.
- Add cut onion. Stir and cook for couple of minutes.
- Now add the ground masala and salt. Add a cup of water and mix.
- Once the curry comes to boil, cover and simmer for about 8 minutes or until it is cooked . Stir in between.
- Meanwhile, if using the stone for seasoning, place it on the stove to let get it hot. Flip the stone multiple times with help of metal kitchen tongs
- Once the curry is cooked, turn off the stove.
- Seasoning: heat a seasoning pan. now carefully place the hot stone in the seasoning pan. Pour coconut oil over the hot stone. Note and be careful, the oil will immediately starts to boil. These is when you get that sizzle and fill the house with that nice aroma. Add crushed garlic cloves and cut onion. With a long spoon stir them around the stone. Once you notice that the garlic are roasted add asafoetida powder to the oil and turn off the flame.
- Carefully pour the seasoning over the prepared curry (along with the stone) and cover the lid immediately so that the aroma is infused into the curry.
- Mung beans curry | Hesaru Kalu Thove is ready to serve. Serve hot with kotte kadubu, idli, dosa, roti, chapati or rice.
- Enjoy this unique recipe with your family. Hope you like it.
Labels: Curry, Kundapura, Lentil, Mangalore dish, Side-Dish, South-Indian Dish, Vegetarian
~ Mung beans curry | Hesaru Kalu Thove recipe - with interesting & unique seasoning/tadka technique with white-stone ~
Posted by Swetha @ 7/10/2021 02:09:00 PM ::
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Posted by Swetha @ 7/10/2021 02:09:00 PM ::
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