Mooga Ambat Sprouted Indian Green Gram Curry Recipes
MOOGA AMBAT (SPROUTED INDIAN GREEN GRAM CURRY)
Make and share this Mooga Ambat (Sprouted Indian Green Gram Curry) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time P2DT30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash, soak and sprout the green lentils atleast 2 days ahead.
- Boil the lentils in just enough water with salt till cooked but still firm and crunchy.
- Set aside.
- Heat oil on low flame in a frying pan.
- Fry the fenugreek seeds in it for just a minute till light brown.
- Stir in the whole red chilli.
- Remove from flame.
- Pour it over the grated coconut.
- Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste.
- Combine the ground spice paste, boiled lentils, salt and a little water.
- Bring to a boil and keep aside.
- To season, heat the oil on low flame in a pan.
- Add the mustard seeds and allow to splutter.
- Once they stop spluttering, add the curry leaves and dry red chilli.
- Pour the seasoning over the curry.
- Alternately, season this curry with onion (finely chopped and lightly fried).
- Serve hot with plain boiled rice.
Nutrition Facts : Calories 828.9, Fat 56.3, SaturatedFat 38.5, Sodium 33.5, Carbohydrate 64.5, Fiber 33.7, Sugar 9.4, Protein 24.5
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- Sprout the green gram by soaking in water and then next day drain the water. Keep it covered in a big strainer or muslin cloth. On next day sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.
- Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to gravy.
- Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.
- Heat a kadai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.
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