Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a instant dish, mugaa aambat (whole green moong curry vegetable). One of my favorites food recipe. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

MUGAA AAMBAT (Whole Green Moong Curry Vegetable) is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. MUGAA AAMBAT (Whole Green Moong Curry Vegetable) is something which I have loved my whole life. They’re fine and they look fantastic.

Boil the lentils in just enough water with salt till cooked but still firm and crunchy. Heat oil on low flame in a frying pan. Fry the fenugreek seeds in it for just a minute till light brown.

To begin with this recipe, we must prepare a few components. You can cook mugaa aambat (whole green moong curry vegetable) using 17 ingredients and 28 steps. Here is how you can achieve that.

The ingredients needed to make MUGAA AAMBAT (Whole Green Moong Curry Vegetable):

1. Make ready 3/4 cup Whole Green Moong
2. Make ready 1/2 cup Fresh Grated Coconut
3. Take 1 tsp Turmeric Powder
4. Prepare 1/2 tsp Kashmiri Red Chilli Powder
5. Take 2 Sola (dried vatamba) OR
6. Get 1/2 tsp Tamarind
7. Get 1 1/2 tsp Jaggery
8. Get to taste Salt
9. Take To be Roasted :
10. Take 1/2 tsp Oil
11. Make ready 1 1/2 tsp Coriander Seeds
12. Take 3 Bedgi Dry Red Chillies
13. Get For Tempering :
14. Prepare 1 1/2 tbsp Oil
15. Get 3/4 tsp Mustard Seeds
16. Prepare 1/4 tsp Asafoetida
17. Get 1 sprig Curry Leaves (10 curry leaves)

In Indian cuisine, these are mostly used to make a curry or dosa like. Whole green moong curry is a very healthy and delicious curry which goes well with rotis as well as rice. It is very easy and quick to make and very nutritious too. Whole green moong also known as green gram has a high fiber and nutrient content.

Steps to make MUGAA AAMBAT (Whole Green Moong Curry Vegetable):

1. To make the Mugaa Aambat, we first need to soak the whole Green Moong in sufficient water, two nights in advance.
2. The next morning, rinse the moong well, and drain out all the water. Leave it in a warm place till night, for sprouting.
3. At night, once again soak the moong sprouts in sufficient water till the next morning.
4. In the morning, you will notice that maximum moong peels have collected at the top of the water and the moong has increased to almost 2 1/2 – 3 cups.
5. Carefully discard those peels from the top and begin peeling the rest of the sprouts. Now, there is a specific technique for this.
6. The vessel with the sprouts already has lots of water in it.
7. Take an empty vessel. Place in on the platform. Make a cup of your right palm with a slight gap in the fingers and hold it over the empty vessel.
8. Pick up the vessel containing the sprouts with your left hand and pour the water from it in the empty one through your palm.
9. The peels which have come off will be collected in the fingers of your right palm. Discard them.
10. Pour this water again on the sprouts with a little force. This loosens the remaining peels.
11. Repeat steps 7-10 till almost all the peels have come off.
12. Whatever little peels are left, can be cleaned individually. Again, if some sprouts have gone into the peels then they too can be cleaned individually.
13. Set aside the cleaned moong sprouts till further use.
14. Transfer the sprouts to a saucepan and add the turmeric powder and the Kashmiri red chilli powder to it.
15. Add water upto the level of the moong and stir. Switch on the heat and bring to a boil.
16. Reduce the flame and cook covered till the moong are almost cooked.
17. In the meantime, heat a kadhai and add the oil for roasting to it.
18. When it heats up, add the coriander seeds and saute. Deseed the dry bedgi chillies and add it to the kadhai.
19. Roast slightly till the colour changes and the spices become aromatic. Switch off the flame and let cool.
20. Grind together, the coconut, roasted ingredients and tamarind (if not using vatamb) to a fine paste, using water as required.
21. Mix everything together and add some water if required, to get a medium thick gravy.
22. If using vatamb, add it to the moong gravy along with the ground paste. Do not grind the vatamb (sola)
23. Mix everything together and add some water if required, to get a medium thick gravy.
24. When it comes to a rolling boil, reduce the heat and simmer for about six to eight minutes.
25. Switch off the flame and heat a kadhai for the tempering.
26. Add the oil to it and when it heats up add the mustard seeds. As soon as they splutter, add the asafoetida and the curry leaves.
27. Pour this tempering over the prepared Mugaa Aambat and cover with a lid. Keep aside for a while for all the flavours to assimilate well.
28. Serve this delicious and nutritious Mugaa Aambat with phulkas or steamed rice and Daal, with some koshimbir (salad) by the side!

It is also a good source of proteins and iron. Pressure cooker green moong dal is ready and serve hot with any flatbread ,boiled rice, roti, quinoa or eat as a soup. STOVE TOP PRESSURE COOKER METHOD: Follow the same steps as above. Hello Friends, Today We Will Learn How To Make Tasty, Delicious and Easy Whole Green Moong curry Recipe. Today I have shared whole green moong dal recipe.

So that’s going to wrap it up with this awesome food mugaa aambat (whole green moong curry vegetable) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!