Alma Bax 
The dish is a popular one in the African country of Ghana, where it is known as Mugadali Usli. It’s made with rice, chopped vegetables and ground peanuts.
Mugadali Usli (Stir-fried Moong Bean and Cabbage) and Phovu (Seasoned Beaten Rice) are two popular dishes from the Amchigele region of Ethiopia.
With a cup of tea and a dish of mung bean stir fry with masala beaten rice, life is worth living. Even better when you share it with your loved ones.
This is a typical tea-time snack from Udupi and Mangalore. This delectable combination is typically served for evening tea, but it may also be eaten for breakfast.
To make it mushy, spicy, and sweet, split mung beans are seasoned and stir-fried with large quantities of shredded coconut. To create a wonderful spicy-sweet snack, beatened rice is combined with jaggery, fresh coconut, and some roasted, ground spices. They’re great for breakfast or teatime snacks on their own, but when they’re together, they’re like Ross and Rachel. Spicy, sweet, and a great match for each other.
In Konkani, they’re known as mugadali usli-phovu. The mung bean dish is called mugadali usli/phaan, while the beaten rice dish is called kalel phovu/teek phovu in Konkani.
Moong bean stir fry ingredients (Mugadali usli)
- 1 cup mung bean split
- a quarter cup of grated coconut
- 2 tbsp. powdered jaggery
- season with salt to taste
- mustard seeds, 1/2 teaspoon
- 2 curry leaves (leaflets)
- 1 red chili, dried
- 2 green chili peppers
- 2 teaspoons of vegetable oil
- 1 inch finely chopped ginger (optional)
Serves: 2
Time to prepare: 25 minutes
seasoned beaten rice ingredients (teek phovu)
- 1 cup thinly beaten rice (thick and medium beaten rice are not suitable for this recipe)
- 1/2 cup coconut grated
- 2 tbsp. powdered jaggery
- season with salt to taste
- 1 tablespoon of vegetable oil
- 4 red dried chili peppers
- 1 tablespoon seeds of coriander
- cumin seeds (1 tablespoon)
- a teaspoon of sugar
Serves: 2
Time to prepare: 15-20 minutes
Method of Preparation:
Mugadali usli (split moong bean stir fry):
1. Bring 2 cups of water to a boil.
2. Thoroughly wash the lentils and cook them in boiling, hot water until they are tender. Make sure it doesn’t get mushy. When it becomes soft and cracks a bit, remove it from the heat.
It will take around 10-15 minutes to complete this task. The dal/lentil should be cooked thoroughly yet retain its form (You can check if its cooked by pressing it between your fingers). For the ideal mung dal stir fry and flavor, do not overcook or undercook them.
Cook on a medium or low heat after the water with lentils begins to boil, otherwise it will overflow. To prevent the cooking pot from overflowing, place a wooden ladle on top of it.
3. Strain out all of the water and set aside the cooked lentil.
4. In a wok, heat the oil and mustard seeds. Add finely chopped ginger, sliced green chillies, dried red chilli broken into bits, and curry leaves when the mustard seeds start to sputter. Cook for a few minutes.
5. Stir in the cooked lentils, salt, jaggery, and shredded coconut.
6. Simmer for a few minutes to bring all of the flavors together.
7. Remove from heat and serve immediately as is or with beaten rice for breakfast or teatime snacks.
Observation:
- Depending on how sweet you want your stir fry, adjust the quantity of jaggery you use. Typically, this mung bean stir-fry is spicy and sweet.
- The remaining liquid after cooking split moong bean may be utilized to create a wonderful stew/saaru (called mugadali saaru in Konkani).
The following is the technique for making seasoned beaten rice (kalel phovu, teek phovu):
Prepare this while you’re waiting for your mung dal to cook if you’re serving hot, sweet, seasoned beaten rice with your mung dal stir fry. Here’s how to make delicious beaten rice:
1. In a wok, heat the oil and add the cumin and coriander seeds, allowing them to sputter.
2. Next, add the dried red chilies, split up, and cook for a minute. Turn off the stove.
3. Allow the fried spices to cool fully before using.
4. Grind them into a coarse powder in a blender.
5. Place the powder in a mixing basin and stir in the powdered jaggery, salt, and shredded coconut.
6. Stir in the beaten rice with the rest of the ingredients in the dish.
7. Mix in the sugar well.
8. For breakfast or tea-time snacks, serve plain, with curds or coffee on top, or with sev, mung dal stir fry, or upma.
Observation:
1. Depending on how sweet you want your beaten rice, adjust the quantity of jaggery you use. Typically, this pounded rice dish is hot and sweet.
2. It’s also crucial to powder the spices as soon as they cool. When spices are allowed to cool for an extended period of time, the red chilies lose their crispiness and do not powder.
3. For the spicy, sweet, beaten rice dish, only freshly grated coconut should be used, since fresh coconut imparts flavor and binds the powdered spices and jaggery to the beaten rice. When coconut is combined with jaggery, it releases just enough moisture to bind all of the components together with the beaten rice.
Here are some additional Konkani breakfast and teatime snack dishes.
Beaten rice, phovu, mugadali phaan, moogadali usli, kalel phovu, mugadali phovu, kids breakfast
The udupi breakfast recipes is a dish that is made with moong beans, beaten rice and spices.
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Ben Austin 