Muga Ambat (Sprouted Green Moong Coconut Curry)
Muga Ambat is a healthy, vegetarian Konkani/Coastal-style curry made with sprouted green moong in a coconut–red chilli gravy. It is nutritious, fibre-rich, easy to cook and pairs well with steamed rice or chapati.
Ingredients
Equipment
Method
- Heat 1 tbsp oil in a kadai or deep pan. Add sprouted green moong, 1/4 tsp turmeric and a pinch of salt. Add ~1 cup water, cover and cook on medium heat until moong is tender but not mushy (about 10–12 minutes).
- In a blender, combine grated coconut, dry red chillies, a little water and salt. Grind to a smooth fine paste.
- Once moong is cooked, add the coconut-chilli paste and tamarind pulp. Stir well, add water if needed to adjust consistency, and simmer the curry for another 8–10 minutes on low-medium flame.
- In a small pan, heat 1 tsp oil for tempering. Add mustard seeds and let them splutter. Then add asafoetida and torn curry leaves. Pour this tempering over the curry and mix gently.
- Check seasoning. Switch off heat. Serve Muga Ambat hot with steamed rice or whole-wheat chapati.
Notes
Sprouted green moong provides good fiber and plant-protein. You can adjust tamarind and chilli levels according to taste. If sprouted moong has skin, it’s okay — skin adds nutrition.