Archana's Kitchen

Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry

September 27, 2024

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Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry - Recipe image with step-by-step cooking instructions
Time:Prep: 15 M|Cook: 20 M|Total: 35 M
Makes:4 Servings
Meal:Lunch
Cuisine:Konkan

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 )

Ingredients

Ingredients for Masala Paste

    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
    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 for 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.



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