Spicy Moong Curry
Moong Amati - Moong Spicy Curry I ngredients: ½ Cup Whole Moong (Dried beans) 2 Tbsp Fresh Grated Coconut For Tempering: 2 tsp Oil, ¼ tsp mu...
https://chakali.blogspot.com/2007/12/spicy-moong-curry.html
Moong Amati - Moong Spicy Curry
Ingredients:
½ Cup Whole Moong (Dried beans)
2 Tbsp Fresh Grated Coconut
For Tempering: 2 tsp Oil, ¼ tsp mustard seeds, ¼ tsp Cumin seeds, pinch of Asafoetida Powder, ½ tbsp Turmeric Powder, 1 tsp Red chili Powder, 3-4 curry leaves
2 Garlic cloves, crushed
1 medium onion (Optional)
1 medium Tomato
1 tsp Tamarind paste
Or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)
Salt to taste
Chopped Cilantro for garnishing
Method:
1) Soak Moong in water for 10-12 hours. After 10-12 hours, drain. Remove hard Moong beans, if any. Put soaked Moong in a cotton cloth, tie the cloth tightly and let the Moong sprout. Keep it in warm place. It will take around 8 hours to sprout.
2) Pressure cook sprouted moong. Don’t overcook.
3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.
4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.
5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.
Serve hot with white rice or Chapati.
Labels:
Moong Amati, Maharashtrian Amati, Moong Recipe, Green Gram Recipe, Moogachi Amati
Ingredients:
½ Cup Whole Moong (Dried beans)
2 Tbsp Fresh Grated Coconut
For Tempering: 2 tsp Oil, ¼ tsp mustard seeds, ¼ tsp Cumin seeds, pinch of Asafoetida Powder, ½ tbsp Turmeric Powder, 1 tsp Red chili Powder, 3-4 curry leaves
2 Garlic cloves, crushed
1 medium onion (Optional)
1 medium Tomato
1 tsp Tamarind paste
Or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)
Salt to taste
Chopped Cilantro for garnishing
Method:
1) Soak Moong in water for 10-12 hours. After 10-12 hours, drain. Remove hard Moong beans, if any. Put soaked Moong in a cotton cloth, tie the cloth tightly and let the Moong sprout. Keep it in warm place. It will take around 8 hours to sprout.
2) Pressure cook sprouted moong. Don’t overcook.
3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.
4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.
5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.
Serve hot with white rice or Chapati.
Labels:
Moong Amati, Maharashtrian Amati, Moong Recipe, Green Gram Recipe, Moogachi Amati
Step 2, I have overcooked the sprouts :-(. Any suggestions what i can do with it.
ReplyDeleteAdd 2 inch level of water in the pressure cooker. Put the sprouts in a separate steel container. Do not add water to this. Put this container inside the pressure cooker. Now pressure cook upto 3 whistles. It wont get overcooked.
ReplyDeleteCan u specify how to pressure cook the sprouted moong - how much water, how many whistles, in a separate steel container (without water) and then in pressure cooker ?? Please guide, vaidehi. i always end up over cooking or under cooking the moong.
ReplyDelete