Konkan Style Modachya Moongachi Amti (Sprouted Moong Bean Curry)
Experience the vibrant flavors of Konkan cuisine with this delightful Modachya Moongachi Amti, a scrumptious curry made from sprouted green moong dal that embodies the rich culinary traditions of the coastal region of India. This vegetarian dish, characterized by its aromatic spices and creamy coconut base, offers a wholesome option for lunch or dinner. The balance of spices and the tanginess of kokum make it not only a nourishing choice but also a refreshing delight that pairs perfectly with warm phulkas or steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Sunflower Oil or Ghee | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Onion | 1 large |
| Dessicated Coconut | 2 tablespoons |
| Dry Red Chillies | 3 |
| Garlic | 3 cloves |
| Ginger | 1 inch piece |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kokum (Malabar Tamarind) or Tomato | 1 piece |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 8-10 g |
| Carbohydrates | 20-25 g |
| Dietary Fiber | 5-7 g |
| Fat | 5-7 g |
| Sodium | Varies (to taste) |
| Vitamins & Minerals | A good source of Iron, Magnesium, and Potassium |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total Time | 35 |
Servings
This recipe serves 4 people, making it an excellent choice for family meals or gatherings.
Instructions
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Cooking the Moong Beans: Begin by pressure cooking the sprouted moong beans. Place them in a pressure cooker with a pinch of salt and about 2 cups of water. Cook for one whistle on medium heat. Once done, set aside the cooked beans.
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Preparing the Masala Paste: While the beans are cooking, prepare a masala paste. In a blender, combine the chopped onion, dessicated coconut, dry red chilies, garlic, ginger, cumin seeds, red chili powder, turmeric powder, and the kokum (or tomato). Add a little water to facilitate blending, and grind until you achieve a smooth paste.
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Tempering the Spices: In a wok, heat sunflower oil (or ghee) over medium heat. Add the mustard seeds and asafoetida. Once the mustard seeds begin to splutter, add the curry leaves and sauté for a few seconds until fragrant.
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Combining the Ingredients: Add the cooked sprouted moong beans to the wok and stir well to combine with the tempered spices.
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Finishing the Curry: Now, introduce the prepared masala paste into the wok. Add enough water to achieve your desired consistency for the curry. Season with salt to taste. Allow the curry to simmer for about 10 minutes to let the flavors meld beautifully.
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Serving Suggestions: Once done, switch off the heat and your Modachya Moongachi Amti is ready to serve. Pair this flavorful curry with phulkas or steamed rice, alongside a cucumber salad and roasted papad for a well-rounded and fulfilling meal that is sure to impress your family and friends.
Final Thoughts
This Konkan Style Modachya Moongachi Amti encapsulates the essence of home-cooked comfort food while showcasing the culinary artistry of Konkan cuisine. Its rich flavors and nourishing ingredients make it an ideal choice for those seeking a healthy and satisfying vegetarian dish. Enjoy this delectable curry as part of your weekly meal rotation, and relish the warmth and love that it brings to your dining table.
