Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry

Modachya Moongachi Amti Recipe is a Konkani Style Sprouted Moong Bean Curry. Sprouted Moong Beans are a packed with proteins and are much healthier as compared to other lentils. This sprouted mung bean curry is a part of the very unique Konkan Cuisine of the coastal Maharashtra. Konkan cuisine predominantly uses desiccated or fresh coconut and kokum in its cuisine. Hence, the curry has a right balance of spice and tanginess. Course : Lunch Ingridients : 1 cup Green Moong Dal (Whole) 2 teaspoons Oil , or ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1 sprig Curry leaves Salt , to taste Ingredients for Masala Paste 1 Onion 2 tablespoons Dessicated Coconut 3 Dry Red Chillies 3 cloves Garlic 1 inch Ginger 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1 Kokum (Malabar Tamarind) , or tomato Instructions To begin making Modachya Moongachi Amti Recipe, first pressure cook the sprouted moong beans with a little salt and two cups of water for one whistle. Once cooked, keep them aside.In the meantime, prepare a masala paste of onion, coconut, red chilies, garlic, ginger, cumin seeds, red chili powder, turmeric powder and kokum along with some water, and grind to a paste consistency in a mixer or a hand blender.Heat a wok in medium flame, pour oil, add the mustard seeds and asafoetida. Add the curry leaves and let it splutter.Add the cooked sprouted moong beans and stir it.Now add the ground masala paste and enough water to your desired consistency and season with salt.Simmer for ten minutes and switch off the flame.Serve Modachya Moongachi Amti recipe with phulkas or steamed rice, cucumber salad and roasted papad for a filling weeknight dinner.