Konkan Style Modachya Moongachi Amti Recipe-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. The curry has a right balance of spice and tanginess and can be served along with Steamed rice.

Nithya Anantham
Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry
1122 ratings.

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.

Serve Modachya Moongachi Amti recipe with phulkas or steamed rice, cucumber salad and roasted papad for a filling weeknight dinner.

See our other Konkan Style recipes-

  1. Solkadhi Recipe (Konkani Style Kokum Kadhi)
  2. Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry )

Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 1 cup Green Moong Dal (Whole)
  • 2 teaspoons Cooking oil , or ghee
  • 1 teaspoon Mustard seeds
  • 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

How to make Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry

  1. 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.

  2. 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.

  3. Heat a wok in medium flame, pour oil, add the mustard seeds and asafoetida. Add the curry leaves and let it splutter.

  4. Add the cooked sprouted moong beans and stir it.

  5. Now add the ground masala paste and enough water to your desired consistency and season with salt.

  6. Simmer for ten minutes and switch off the flame.

  7. Serve Modachya Moongachi Amti recipe with phulkas or steamed rice, cucumber salad and roasted papad for a filling weeknight dinner.

Nithya Anantham

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Last Modified On Wednesday, 21 November 2018 10:31
     
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