Monday Mooghambat

I know, I know it's Tuesday but this moong sprouts curry was so often made in our home on Mondays that we got around to calling it in this manner. Once you plan the sprouting routine in advance it's a breeze to put this dish together, so it's perfect for week nights, especially blah Mondays (or Tuesdays...and really any day upto Friday!).


MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry)
(serves 3-4)
For curry -
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste
For masala -
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder
For seasoning -
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.

Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti. (This curry can also be made with black eyed peas/ chawli).

Entry for ARF/ 5-a-day Tuesday at Sweetnicks



Blogger Unknown said...

That's a nice and simple dish! I have been meaning to post a Misal recipe with mixed sprouts for a while now-dedicated to all the blogging girls with their roots from Maharashtra-guess it will be coming up soon :)

11:22 PM  
Anonymous Anonymous said...

Sounds so yummy! I'll have to try it! :^)

What are you looking for today?

11:24 PM  
Blogger Menu Today said...

Hi Ashwini,
Your" mooghambat" looks healthy and tasty. Thanx for sharing.

11:57 PM  
Blogger Vaishali said...

This one looks nice, Ashwini.

Once you plan the sprouting routine in advance it's a breeze to put this dish together...

You are so right there. I used to make preparations with sprouts every other day a couple of years back, when I as well as my husband were dead-busy. No jhanjhat of washing & cutting. :) Plus a very good source of protein for vegetarians like me.

1:05 AM  
Blogger Krithika said...

Great photos and recipe. Will surely try this.

8:17 AM  
Blogger indosungod said...

alwasys learn something new and easy from you and nice picture too

8:54 AM  
Blogger Latha said...

Hi Ashwini,

The ambat looks yummy! Will have to make it soon. I am out of moong and need to buy them. Will probbaly go shopping today itself :-)
I tried your Masale Bhaat recipe. It was delicious. Its a recipe that will stay in our home for sure.

10:02 AM  
Blogger Nabeela said...

i'm in love with your serving spoons...first the colorful ladle...now this :)

2:07 PM  
Anonymous Anonymous said...

Nice recipe Ashwini , gonna try this soon.

I tried your "Ambat Batata" for lunch today, had to make somthing real quick. This one is so easy and very tasty. Right amount of tanginess, spices and a slight hint of sweetness with jaggery. At first i thought i'll recude 1 tsp of turmeric to 1/2 tsp, but then deiced to go ahead with 1 tsp. It was perfect for the curry. Thanx to you and your aunt for the recipe. Iam gonna try with okra too :)

5:31 PM  
Blogger Mika said...

Looks lovely! I always want new sprout recipes to try and I will be trying yours soon. Any reason, why you cook the cashew along with sprouts?

5:41 PM  
Anonymous Anonymous said...

Looks delicious, Ashwini, will certainly try this :)

6:23 PM  
Blogger Ashwini said...

Nandita - a dedication is such a lovely idea. Look forward to your post.
Anon, MT - thanks
Vaish - yep, its a relief not to start dinner with chopping, peeling etc. Of all the beans moth and mung are my favorite because sprouting gives them such a nice taste
Krithika, Indo - thanks, let me know if you try it
Latha - I am so glad you liked masale bhaat. I am sure you will like mooghambat too. You must definitely have eaten it at your friend's house
Nabeela - I have a fetish for unique kitchenware. Right now its restricted to serving spoons bcoz I'd make myself bankrupt if I didn't :-)
Priya - so glad you liked ambat batata. Its the perfect quick or emergency meal dish. The turmeric is there to balance all the sour tamarind. Okra is amazing in the same curry. I actually wanted to make that but didnt find good ones
Mika - thanks. Traditionally raw cashews are added in the curry (not the dry fruit we normally use). Cooking the usual cashews is the closest you can get to the taste. Let me know if you try this
Linda - let me know how you like it

7:23 PM  
Anonymous Anonymous said...

Each time I check on your blog ,I would know something much more delicious would follow...Great recipes ashwini...Thanks for sharing such unique recipes.

9:43 AM  
Blogger BDSN said...

Cooking cashews along with moong is a new thing to me!! the end result looks pretty tempting!!!

1:54 PM  
Anonymous Anonymous said...

Hi Ashwini,

I accidently came across your blog and really liked the recipe.
I have prepared it today for dinner and it tastes too good. Thanks a lot.

4:14 PM  
Blogger Ashwini said...

Thanks Lera
Neelu - sprouting moong or matki increases their nutritive value. Except for the coconut this curry is very healthy
BDSN - cooked cashews have a very unique taste. Let me know if you try it
Anon - glad you came! Thanks for letting me know you liked the curry

4:57 PM  
Anonymous Anonymous said...

Hmm. To eat or not to eat..

11:04 PM  
Blogger Sumitha said...

This looks like such a delicious and a nutritious dish,Yum!

2:35 AM  
Blogger Nabeela said...

hey Ashwini,
Whatever happened to the masale bhaat picture? I was trying to look it up to show it to my husband.

2:42 AM  
Blogger Anupama said...

A very delicious and simple dish Ash. We call it Moong Usal in Marathi

5:12 AM  
Blogger Ashwini said...

Thanks Sumitha
Anupama - I always thought usal was a dry preparation?
Nabeela - thanks dear. I think I deleted the photo from my flickr account by mistake! Anyway it back up now..let me know what your hubby thinks :-)

9:46 AM  
Blogger Rajesh &Shankari said...

love this dish. I used to eat this with poori in a retaurant in Belgaum. Brings back memories...

1:29 PM  
Blogger Vineela said...

Hi Ashwini,
Nice Moongambat.
I like the name and photos are great.
Thanks for sharing.

4:55 PM  
Blogger archana said...

Loved these photos. Where did you find that very good looking spoon? I have never made anything with green gram sprouts, will give this a try. Thank you for the recipe.

6:14 PM  
Anonymous Anonymous said...

I have the SAME serving bowl..
SAME PINCH....:):):)

Yummilicious looking sprouts curry..

Cant wait to know what u r going to make for JFI#4

6:19 PM  
Blogger Revathi said...

Amazing pictures and such healthy dish !!

12:50 AM  
Blogger indosungod said...

Ashwini tried this with green gram (moong bean) and not the sprouts and the curry came out delicious.
thank you

8:10 AM  
Blogger Ashwini said...

Hey Shynee glad you liked it. Thanks for letting me know.

10:34 AM  
Blogger Mahek said...

you know in goa we call mooghambat as MOOGHACHYO GATHI
we make it in the same way only we add green chillies instead of red chillies and hence we get a yellowish colour to the gravy

1:27 PM  
Blogger Jayashree said...

Hi Ashwini!
I love sprouts....packed with nutrition and simply yum....your dish looks so good....it's on my to-try-soon list.


11:05 PM  
Blogger RP said...

I love sprouts too. What a wonderful dish! Will try out soon.

11:48 AM  
Blogger Manjusha Nimbalkar said...

Hey Ashwini,

This dish looks so cool.Since im from Mumbai, it reminds me of misal pav man. Damn

Happy cooking !!

1:51 PM  
Blogger Latha said...

Hey Ashwini,

Tried your Mooghambat today. Finally! It was great. Brought back memories of dinners at my friend's home. Rice, Mooghambat and Batata Saung! Comfor food. Yumm!

Check out my post..

9:05 PM  
Blogger Ashwini said...

Hi Latha, I am so glad you made mughambat..and liked it.
Indeed its comfort food :-)

11:33 PM  
Blogger Chef Jeena said...

Mmmm your curry recipe looks so tasty.What a great blog from Jeena :)

visit jeena's kitchen healthy recipe blog

3:45 PM  
Blogger I Am Gluten Free said...

Your recipe calls for 2 cups moong bean sprouts. Yet when I look at the picture of the finished dish, the beans look as if they haven't sprouted. I usually think of sprouts as having long string like tails:). Having never tried my hand at sprouting, can you explain? I bought these mung beans and haven't known what to do with them, so I'd like to try this recipe of yours. Thanks!

8:15 AM  
Blogger Ashwini said...

Ellen - the sprouts for this curry are not similar to Chinese style mung bean sprouts; for eg - the kind that are sprinkled over pad thai. We soak green mung beans and sprout it for a couple of days. Which is why they might not look similar to what you have purchased. To know more about the process here is an informative post from Nupur's blog -

I am not sure if the ones you have (if I am right) might suit this curry. They are too tender for cooking. Hope this helps.

12:44 PM  
Anonymous Anonymous said...

Just made these for breakfast, with appam..yum!!

9:27 AM  
Blogger Ashwini said...

With appam! Why didnt I think of that. Its on my list. They must have soaked up the curry well. Glad you liked it.

11:55 AM  
Blogger A Cook @ Heart said...

Making this today!!! I was so tired of the usual moog sal! this loks perfect!

1:36 PM  
Blogger Yashwini said...

Hi Ashwini,

your Moonghambat looks yummy and it looks simple to make than you for sharing wonderful recipe.

6:35 PM  

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