Mooga Ambat (Sprouted Indian Green Gram Curry)

"This is from the Weekend magazine."
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Ready In:
48hrs 30mins




  • Wash, soak and sprout the green lentils atleast 2 days ahead.
  • Boil the lentils in just enough water with salt till cooked but still firm and crunchy.
  • Set aside.
  • Heat oil on low flame in a frying pan.
  • Fry the fenugreek seeds in it for just a minute till light brown.
  • Stir in the whole red chilli.
  • Remove from flame.
  • Pour it over the grated coconut.
  • Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste.
  • Combine the ground spice paste, boiled lentils, salt and a little water.
  • Bring to a boil and keep aside.
  • To season, heat the oil on low flame in a pan.
  • Add the mustard seeds and allow to splutter.
  • Once they stop spluttering, add the curry leaves and dry red chilli.
  • Pour the seasoning over the curry.
  • Alternately, season this curry with onion (finely chopped and lightly fried).
  • Serve hot with plain boiled rice.

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