Mugachi amti | Green moong amati -curry

Feeling refreshed & energetic after my Alibag Trip .Meeting mom, relatives & family friends after almost one and half year was a pleasant experience.

Had loads of fun , ate my favourite dishes ,did a lot of shopping & best part was eating all my favourite dishes cooked by mummy.

Nothing can beat the taste of recipes made by mummy , i guess everybody will agree with me on this 

One such recipe was mugachi amti .Amti is a curry made with lentils & is thinner in consistency so you can have it with chapati as well as rice.This is rarely made by me as husband doesnt like it .

I have even posted dry mugachi usal recipe here

So here we go to the recipe .I had it with batata bhajji  (potato pakoda )and rice





Ingredients:

½ Cup Whole sprouted Moong (mod alele mung)
2 tsp Oil, 
¼ tsp mustard seeds
¼ tsp Cumin seed
pinch of Asafoetida Powder
½ tbsp Turmeric Powder
1 tbsp Red chili Powder / skp masala
3-4 curry leaves
2 Garlic cloves, crushed or 1 tsp ginger garlic paste
1 medium onion 
1 medium Tomato(optional)
1 tsp Tamarind paste or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)/garam masala
1 tsp jaggery/sugar
2 -3 Tbsp Fresh Grated Coconut / fresh cocnut vatan
Salt to taste
Chopped Cilantro for garnishing


Method:


1) Soak green whole moong for  8 hours & let them sprout.

2) Click here for detailed recipe for how to sprout moong

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.