A plate of mung bean stir fry and masala beaten rice with a cup of tea makes life worthwhile. 😉 Even more, when you enjoy it along with your loved ones. 😍
This is a traditional Udupi-Mangalore tea time snack. A delicious combo usually served for evening tea and sometimes also as breakfast.
Split mung bean is seasoned and is stir fried using generous amounts of grated coconut to make it mushy, spicy and sweet.
Beaten rice is mixed with jaggery, fresh coconut, some roasted, ground spices to make a delicious spicy-sweet snack.
They are had on their own for breakfast or for tea time snacks but together they are like Ross & Rachel. Spicy, sweet and perfectly complimenting each other. 😉😀😘
They're called mugadali usli-phovu in Konkani. Mugadali usli/phaan is the name of the mung bean dish and kalel phovu/teek phovu is the beaten rice dish in Konkani.
Ingredients for moong bean stir fry (Mugadali usli)
Preparation Time: 25 minutes
Ingredients for seasoned beaten rice (teek phovu)
Preparation Time: 15-20 minutes
Split moong bean stir fry (Mugadali usli):
1. Heat 2 cups of water and let it boil.
2. Wash the lentils well and cook them in the boiling, hot water until it cooks through and gets soft. Don't let it get mushy. Stop cooking once it gets soft and splits a little.
This will take around 10-15 minutes. The dal/lentil should be well cooked but still hold its shape (You can check if its cooked by pressing it between your fingers). Do not overcook or undercook them for the perfect mung dal stir fry and for the perfect taste.
Once the water with lentils starts boiling, cook in medium or low flame or else it overflows. You can keep a wooden ladle on top of the cooking vessel to stop it from overflowing.
3. Strain all the water out and keep the cooked lentil aside.
4. Heat a wok, add in oil, mustard seeds. When the mustard seeds start to splutter add in finely chopped ginger, slit green chillies, dried red chilli broke into pieces and curry leaves. Fry them for few minutes.
5. Then add in cooked lentils, salt, jaggery, grated coconut and mix well.
6. Let it simmer for few minutes so that all the flavour comes together.
7. Remove off heat and serve hot as-is or with beaten rice for breakfast or tea time snacks.
Preparation method for seasoned beaten rice (kalel phovu, teek phovu):
If you plan to serve spicy, sweet, seasoned beaten rice along with mung dal stir fry then prepare this while you're waiting for your lentil to cook. Here's how to prepare yummy beaten rice:
1. Heat a wok, add in oil, cumin seeds, coriander seeds and allow them to splutter.
2. Then add in dried red chillies broken into pieces and fry them for a minute. Put off the flame.
3. Let the fried spices cool down completely.
4. In a mixer, grind them into a coarse powder.
5. Transfer the powder into a bowl, add powdered jaggery, salt, grated coconut to it and mix well.
6. Add in beaten rice and mix well with the mixture in the bowl.
7. Add in sugar and mix well.
8. Serve as-is, with curds or with coffee on top, or with sev, or with mung dal stir fry or with upma for breakfast or tea-time snacks.
1. Adjust the amount of jaggery you add depending on how sweet you like your beaten rice. This beaten rice dish is usually spicy and sweet.
2. Powdering the spices as soon as they cool is also important. If spices are left for long on cooling, the red chillies lose their crispiness and don't get powdered.
3. Only freshly grated coconut should be used to prepare the spicy, sweet, beaten rice dish, as fresh coconut gives taste and binds the powdered spices, jaggery well with the beaten rice. Coconut, when mixed with jaggery, gives out little moisture required to bind all the ingredients well with the beaten rice.
Find more Konkani cuisine breakfast and tea time snack recipes here.
Tags: Konkani breakfast, Konkani cuisine, Konkani recipe, Konkani dish, Udupi cuisine, Mangalore food, Beaten rice, phovu, mugadali phaan, moogadali usli, kalel phovu, mugadali phovu.