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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Coastal Karnataka, Indian, Konkani
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup sprouted green moong (whole moong) well-washed and drained
  • 1/2 cup fresh grated coconut
  • 4 dry red chillies
  • 1/4 tsp turmeric powder
  • 1 tbsp tamarind pulp or tamarind water adjust sourness as preferred
  • to taste salt
  • 1 tbsp oil for cooking curry
  • 1 tsp oil for tempering
  • 1 tsp mustard seeds
  • pinch asafoetida (hing)
  • 8–10 curry leaves fresh, torn roughly

Equipment

  • Kadai or deep pan
  • blender or mixer grinder
  • spoon

Method
 

  1. 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).
  2. In a blender, combine grated coconut, dry red chillies, a little water and salt. Grind to a smooth fine paste.
  3. 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.
  4. 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.
  5. 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.