March 10, 2013

Muga mole palya recipe - Molake hesarukalu palya recipe - Sprouted green gram palya

Muga mole randayi in a serving bowl
Muga mole palya recipe - Muga mole palya is one of the famous and common sabzi varieties of Karnataka and every house hold has its own version to prepare it. Muga mole literally means sprouted green grams and palya means thick coconut based sabzi which is also known as palya in kannada. The sprouted green grams and raw banana combination is awesome and it is my favorite too. This palya is perfect with hot chapati, phulka, rice rotti and steamed rice.It is very flavorful with the addition of freshly ground masla. The  spices in the masala adds inviting aroma and the chilly powder adds taste and the coconut gives a thick consistency to the palya. For a variation you can use potato in the place of plantain and that combination also tastes great.

Muga Mole Palya Recipe
Muga mole randayi in a serving bowl
Prep time : 20 mins 
Cook time : 30 mins
Total time : 50 mins
Recipe type : Main
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas


  • 1 cup sprouted green grams
  • 2 raw bananas
  • 1/2 tsp turmeric powder
  • 4 - 5 curry leaves
  • Salt to taste
Grind to paste
  • 1/4 tsp split black gram dal / udad dal
  • 10 fenugreek seeds / methi dana
  • 5 dry red chillies  (byadagi)
  • 2 cloves / lavang
  • 1/4" cinnamon / dalchini
  • 3/4  tsp coriander seeds
  • pinch of cumin seeds
  • 1/2 cup coconut
For the tempering
  • 2 tsp oil
  • 1/4  tsp mustard seeds
  • 5-6 curry leaves
  1. Soak sprouted green grams in sufficient water for about 6-7 hours. The husks float on the water. Remove the floated husks and rub gently with your fingertips to remove the remaining husks. Now rinse them and drain the water. Keep them aside. 
  2. Wash, peel and cut raw bananas in to medium sized cubes and put them in sufficient water. Keep it aside.
  3. Heat little oil in a pan, fry the split black gram dals, fenugreek seeds and red chillies separately.
  4. Mix together the cloves, cinnamon, coriander seeds and cumin seeds,  fry till they become golden brown.
  5. Grind together the coconut, chillies and fried spices to a smooth paste. Use little water. Keep it aside.
  6. Boil 3 cups of water in a pan, add the sprouted green grams, cover a lid  and cook them on a low flame. When they are half cooked, add raw banana cubes. Cover a lid and cook till they become soft.
  7. Now remove the lid, add 4-5 curry leaves, the coconut masala paste, turmeric powder and salt.  Add water if required. Bring it to boil. 
  8. Simmer it on a low flame to get the desired consistency of the sabzi / palya. Heat oil in a small pan, add mustard seeds.
  9. When they splutter, add curry leaves and saute for a few seconds. Pour this seasoning over the hot curry. Mix well and serve the muga mole palya hot.
 Muga mole palya - step by step pictures

1.  Wash the raw banana and peel it.
plantain to make  Muga mole randayi
2.  Cut the plantain into medium sized pieces. Remove the husk of sprouted green grams. 

3.  Boil the plantain pieces and husked sprouted green grams together in a large vessel till they become soft.
boiled plantain and sprouted green grams
4.  Fry the spices mentioned under "grind to paste"  fry urad dal and red chillies separately. 
fried spices and chillies
5.  Put the above prepared grind to paste ingredients in a mixer jar and blend it to a smooth paste using required water.
ground masala paste
6.  Put the ground masala in a large vessel. Add the boiled sprouted green grams and plantains. Add salt and sufficient water to make a thick consistency palya. 

7.  Bring it to boil and simmer till you get the desired consistency. Make a tempering with the ingredients mentioned under "for the tempering"  and pour it on the hot palya. Mix well. You can add some chopped fresh corianders to it.
boil masala and sproted green grams, plantain to make palya
8.  Serve the muga mole palya hot with chapati, rice rotti or steamed rice.
muga mole randayi is ready to serve


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