48 hrs 30 mins
This is from the Weekend magazine.
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Units: US | Metric
- 177.44 ml whole green lentil (whole green moong)
- 354.88 ml coconut, freshly grated or desiccated
- 1-2 dried red chili
- 2.46 ml turmeric powder
- 2.46 ml fenugreek seeds
- 4.92 ml tamarind pulp, soaked in
- 29.58 ml water
- 14.79 ml oil
- 1Wash, soak and sprout the green lentils atleast 2 days ahead.
- 2Boil the lentils in just enough water with salt till cooked but still firm and crunchy.
- 3Set aside.
- 4Heat oil on low flame in a frying pan.
- 5Fry the fenugreek seeds in it for just a minute till light brown.
- 6Stir in the whole red chilli.
- 7Remove from flame.
- 8Pour it over the grated coconut.
- 9Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste.
- 10Combine the ground spice paste, boiled lentils, salt and a little water.
- 11Bring to a boil and keep aside.
- 12To season, heat the oil on low flame in a pan.
- 13Add the mustard seeds and allow to splutter.
- 14Once they stop spluttering, add the curry leaves and dry red chilli.
- 15Pour the seasoning over the curry.
- 16Alternately, season this curry with onion (finely chopped and lightly fried).
- 17Serve hot with plain boiled rice.
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Nutritional Facts for Mooga Ambat (Sprouted Indian Green Gram Curry)
Serving Size: 1 (213 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 828.9
- Calories from Fat 506
- Total Fat 56.3 g
- Saturated Fat 38.4 g
- Cholesterol 0.0 mg
- Sodium 33.5 mg
- Total Carbohydrate 64.5 g
- Dietary Fiber 33.6 g
- Sugars 9.3 g
- Protein 24.5 g
The following items or measurements are not included: