How to make Moongachi Amti -
Healthy green gram curry with coconut, ideal accompaniment with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sprouted moong (अंकुरित मूंग), Coconut (नारियल)
Cuisine : Maharashtrian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Chana Dal in Coconut Gravy Ambat Varan Dal Makhni Shengdanyachi Amti
Moongachi Amti Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moongachi Amti Recipe
Sprouted moong 1 cup
Coconut scraped 1/2 cup
Ginger roughly chopped 1/2 inch piece
Green chilli roughly chopped 1
Fresh coriander leaves roughly chopped 1/2 cup
Garlic 2 cloves
Onions chopped 2 medium
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Oil 2 tablespoons
Mustard seeds 1/2
Cumin seeds 1 teaspoon
Asafoetida a pinch
Salt to taste
Kokum petals 2
Jaggery (gur) grated 1 teaspoon
Method
Step 1
Grind half the onions with ginger, green chilli, coriander leaves, garlic and coconut to fine paste with sufficient water.
Step 2
Add the paste to the moong, with turmeric powder, red chilli powder and coriander powder.
Step 3
Mix and set aside. Heat oil in a non stick pan and add mustard seeds.
Step 4
Once they splutter, add cumin seeds, and asafoetida and sauté till fragrant.
Step 5
Add the moong mixture and sauté for five to seven minutes.
Step 6
Add one and half cups of water, salt, cover and cook till moong is completely cooked.
Step 7
Add kokum petals, jaggery and mix well. Serve hot with steamed rice.
Nutrition Info
Calories : 1053 Kcal
Carbohydrates : 102.7 gm
Protein : 32.8 gm
Fat : 56.9 gm
Other : Fiber- 20.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
