Moongachi Amti

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve hot with rice or phulka.

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