Muga Ambat

1. 1
   prep · ~480 min

   Soak the green gram.

   Rinse the whole green gram well and soak it in plenty of water overnight. Drain before cooking.

   TIPA full overnight soak helps the beans cook evenly and keeps the curry soft, not chalky.
2. 2
   boil · ~25 min

   Cook the green gram.

   1.Add the soaked whole green gram to a pot with 3 cups water.

   2.Bring it to a boil over medium-high heat.

   3.Lower the heat and cook until the beans are tender but still hold shape, 20 to 25 minutes.

   4.Add turmeric powder and keep the cooking liquid in the pot.
3. 3
   mix · ~7 min

   Grind the coconut masala.

   1.Soak the tamarind in a little warm water for 5 minutes if it feels dry.

   2.Add fresh coconut, dried red chili, coriander seeds, cumin seeds, and tamarind to a grinder.

   3.Add a little water for grinding.

   4.Grind to a smooth paste.
4. 4
   simmer · ~8 min

   Simmer the curry.

   Add the ground coconut paste and salt to the cooked green gram. Mix well, add a splash of water if needed for a loose curry, and simmer gently for 6 to 8 minutes.

   TIPKeep the heat low after adding coconut so the curry stays smooth and does not split.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and fry for a few seconds until fragrant.

   4.Pour the tempering over the simmering curry.
6. 6
   serve

   Serve hot.

   Give the curry a final stir and serve Muga Ambat hot with plain rice or a simple vegetable side.

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