MUGAA AAMBAT (Whole Green Moong Curry Vegetable)
MUGAA AAMBAT (Whole Green Moong Curry Vegetable)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mugaa aambat (whole green moong curry vegetable). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Wholesome Green Moong Dal made in an Instant Pot or a Stovetop Pressure Cooker. This is a delicious creamy lentil soup, that is so easy and quick to make in a pressure cooker. Very nutritious with lots of protein and perfect for a cold evening. This is a North Indian style recipe for green moong dal, also known as sabut moong dal.

MUGAA AAMBAT (Whole Green Moong Curry Vegetable) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. MUGAA AAMBAT (Whole Green Moong Curry Vegetable) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have mugaa aambat (whole green moong curry vegetable) using 17 ingredients and 28 steps. Here is how you can achieve that.

The ingredients needed to make MUGAA AAMBAT (Whole Green Moong Curry Vegetable):
  1. Get 3/4 cup Whole Green Moong
  2. Get 1/2 cup Fresh Grated Coconut
  3. Get 1 tsp Turmeric Powder
  4. Prepare 1/2 tsp Kashmiri Red Chilli Powder
  5. Make ready 2 Sola (dried vatamba) OR
  6. Make ready 1/2 tsp Tamarind
  7. Make ready 1 1/2 tsp Jaggery
  8. Take to taste Salt
  9. Make ready To be Roasted :
  10. Make ready 1/2 tsp Oil
  11. Take 1 1/2 tsp Coriander Seeds
  12. Make ready 3 Bedgi Dry Red Chillies
  13. Get For Tempering :
  14. Prepare 1 1/2 tbsp Oil
  15. Prepare 3/4 tsp Mustard Seeds
  16. Make ready 1/4 tsp Asafoetida
  17. Take 1 sprig Curry Leaves (10 curry leaves)

Goes very well with Pulav, Chapathi, Poori and Idly. Avarekalu/Hyacinth Beans Black Chickpeas Black Eyed Peas Chana Dal(Split) Chickpeas/Chana Dal(Whole) Dried Green Peas Dried White Peas Dried Yellow Peas Huruli/Horse Gram Masoor Dal Matki/Moth Beans Mixed Beans Mixed Dals Moong Dal(Whole) Moong Dal(Spilt) Moth Beans Rajma/Kidney Beans Roasted Gram/Chana Dal Toor Dal Urad Dal(Split) Urad Dal. Sprouted Moong Curry in Coconut Paste (Muga Ghashi with Sooran) Mooga Ghashi or Mugaa Ghashi is a personal favorite. Mooga or Mugaa Ghashi is prepared with different approaches in Udupi, Mangalore, Karkala and the various other South Canara regions.

Steps to make MUGAA AAMBAT (Whole Green Moong Curry Vegetable):
  1. To make the Mugaa Aambat, we first need to soak the whole Green Moong in sufficient water, two nights in advance.
  2. The next morning, rinse the moong well, and drain out all the water. Leave it in a warm place till night, for sprouting.
  3. At night, once again soak the moong sprouts in sufficient water till the next morning.
  4. In the morning, you will notice that maximum moong peels have collected at the top of the water and the moong has increased to almost 2 1/2 – 3 cups.
  5. Carefully discard those peels from the top and begin peeling the rest of the sprouts. Now, there is a specific technique for this.
  6. The vessel with the sprouts already has lots of water in it.
  7. Take an empty vessel. Place in on the platform. Make a cup of your right palm with a slight gap in the fingers and hold it over the empty vessel.
  8. Pick up the vessel containing the sprouts with your left hand and pour the water from it in the empty one through your palm.
  9. The peels which have come off will be collected in the fingers of your right palm. Discard them.
  10. Pour this water again on the sprouts with a little force. This loosens the remaining peels.
  11. Repeat steps 7-10 till almost all the peels have come off.
  12. Whatever little peels are left, can be cleaned individually. Again, if some sprouts have gone into the peels then they too can be cleaned individually.
  13. Set aside the cleaned moong sprouts till further use.
  14. Transfer the sprouts to a saucepan and add the turmeric powder and the Kashmiri red chilli powder to it.
  15. Add water upto the level of the moong and stir. Switch on the heat and bring to a boil.
  16. Reduce the flame and cook covered till the moong are almost cooked.
  17. In the meantime, heat a kadhai and add the oil for roasting to it.
  18. When it heats up, add the coriander seeds and saute. Deseed the dry bedgi chillies and add it to the kadhai.
  19. Roast slightly till the colour changes and the spices become aromatic. Switch off the flame and let cool.
  20. Grind together, the coconut, roasted ingredients and tamarind (if not using vatamb) to a fine paste, using water as required.
  21. Mix everything together and add some water if required, to get a medium thick gravy.
  22. If using vatamb, add it to the moong gravy along with the ground paste. Do not grind the vatamb (sola)
  23. Mix everything together and add some water if required, to get a medium thick gravy.
  24. When it comes to a rolling boil, reduce the heat and simmer for about six to eight minutes.
  25. Switch off the flame and heat a kadhai for the tempering.
  26. Add the oil to it and when it heats up add the mustard seeds. As soon as they splutter, add the asafoetida and the curry leaves.
  27. Pour this tempering over the prepared Mugaa Aambat and cover with a lid. Keep aside for a while for all the flavours to assimilate well.
  28. Serve this delicious and nutritious Mugaa Aambat with phulkas or steamed rice and Daal, with some koshimbir (salad) by the side!

Sprouted Moong Curry in Coconut Paste (Muga Ghashi with Sooran) Mooga Ghashi or Mugaa Ghashi is a personal favorite. Mooga or Mugaa Ghashi is prepared with different approaches in Udupi, Mangalore, Karkala and the various other South Canara regions. Mom used to always add Sooran (konkani term for Yam) as a complement to this dish. Wash the Green Gram and soak to enable sprouting. Once done, remove the green skin to expose the sprouted green gram.

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