How thin should the gravy be for this amti?

It should be lighter and thinner than a regular curry, almost pourable, so it mixes well with rice without turning soupy.

Can I cook the sprouted moong without a pressure cooker?

Yes. Simmer it in a pot until tender, adding more water as needed, though it will take longer than pressure cooking.

Why is my amti tasting too sour or too sweet?

Adjust the tamarind and jaggery at the end of simmering. A small extra pinch of salt can also help bring the balance back.

How long does Moongachi Amti keep in the fridge?

It keeps well for about 2 days refrigerated. Reheat gently and add a little water to loosen the gravy before serving.

Home / Recipes / maharashtrian / Moongachi Amti

maharashtrianEasyveganvegetariandairy freenut free

Moongachi Amti

RATING

4.4/5(55)

TASTE SCORE

7/10

A comforting Maharashtrian sprouted moong curry with a lightly tangy, sweet-spicy balance. It has a thin, homestyle gravy that pairs beautifully with rice or phulka and makes a simple everyday meal feel complete.

PREP

15m

COOK

25m

SERVES

1 KATORI

266 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Soak and sprout the moong.
Rinse the whole green gram well, soak in plenty of water overnight, then drain. Tie in a clean cloth or keep covered in a container for 8 to 12 hours until small sprouts appear.
TIPShort, fresh sprouts give the best texture and cook quickly.
pressure cook · ~15 min
Pressure cook the sprouted moong.
1.Add the sprouted moong to a pressure cooker with 2 cups water and 0.25 tsp salt.
2.Cook on medium heat for 2 to 3 whistles until tender but not mushy.
3.Let the pressure drop naturally and set the cooked moong aside with its cooking liquid.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida.
4.Add green chili, ginger, and garlic and cook for 30 to 40 seconds.
TIPKeep the heat medium so the garlic cooks without turning bitter.
saute · ~9 min
Cook the onion and tomato base.
1.Add chopped onion and cook until soft and lightly golden, 4 to 5 minutes.
2.Add turmeric powder and red chili powder and mix well.
3.Add chopped tomato and cook until it softens and turns pulpy, 3 to 4 minutes.
4.Stir in goda masala.
simmer · ~10 min
Simmer the amti.
1.Add the cooked moong along with its liquid to the pan.
2.Add tamarind paste, jaggery, remaining 1 cup water, and the remaining 0.25 tsp salt.
3.Mix well and bring to a gentle simmer.
4.Cook uncovered for 8 to 10 minutes until the flavors come together and the gravy stays slightly thin.
TIPMoongachi Amti is usually lighter and thinner than a rich curry, so do not reduce it too much.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or phulka.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use short sprouts rather than long ones; they stay pleasantly firm after pressure cooking.
2
Cook the sprouted moong only to tender, not mushy, so the amti keeps its homestyle texture.
3
Keep the gravy slightly thin; it thickens a little as it rests and is meant for mixing with rice.
4
Add tamarind and jaggery near the simmering stage so the sweet-tangy balance stays bright.
5
Do not brown the garlic deeply in the tempering, or it can overpower the mild moong flavour.
6
If making ahead, reheat with a splash of hot water because the cooked moong will absorb liquid overnight.

RECIPE VARIATIONS