मूगाची आमटी - Moog Amati

Moog amati (English Version)


साहित्य:
१ वाटी हिरवे मूग
२ चमचे खवलेला नारळ
फोडणीसाठी : २ चमचे तेल, १/४ टिस्पून मोहोरी, १/४ टिस्पून जिरे, चिमुटभर हिंग, १/४ टिस्पून हळद, १ टिस्पून लाल तिखट, ३-४ कढीपत्ता पाने
२ पाकळ्या लसूण
१ लहान कांदा (ऑप्शनल)
१ लहान टोमॅटो
सुपारीएवढी चिंच
१ टिस्पून गूळ
२ टिस्पून गोडा मसाला
मीठ
कोथिंबीर

कृती:
१) मूग १०-१२ तास भिजत घालावे. पाण्यातून उपसून जाड सुती कापडात ८-१० तास गच्च बांधून मोड येऊ द्यावेत.
२) मोड आले कि त्यातील कडक राहिलेले मूग काढून टाकावे. मूग २ शिट्ट्या करून कूकरमध्ये शिजवून घ्यावे.
३) कढईत तेल गरम करावे. मोहोरी, जिरे, हिंग, हळद, लाल तिखट, कढीपत्ता,ठेचलेल्या लसूण पाकळ्या घालून फोडणी करावी. नारळ परतावा. जर कांदा वापरणार असाल तर कांदा उभा बारीक करून घालावा. कांदा परतला कि त्यात टोमॅटोच्या फोडी घालाव्यात.
४) टोमॅटो १-२ मिनीटे परतून त्यात मूग घालावे. मूग १-२ मिनीटे परतून त्यात २ भांडी पाणी, चिंच घालावी.
५) एक उकळी काढून गूळ आणि गोडा मसाला घालावा. मीठ घालावे. थोडा वेळ मध्यम आचेवर उकळू द्यावे. चिरलेली कोथिंबीर घालावी. गरम गरम तूप भाताबरोबर हि आमटी झकास लागते.

Labels:
Moong Amati, Maharashtrian Amati, moong recipe, Green Gram Recipe, Moogachi Amati

Spicy Moong Curry

Moong Amati - Moong Spicy Curry

Ingredients:
½ Cup Whole Moong (Dried beans)
2 Tbsp Fresh Grated Coconut
For Tempering: 2 tsp Oil, ¼ tsp mustard seeds, ¼ tsp Cumin seeds, pinch of Asafoetida Powder, ½ tbsp Turmeric Powder, 1 tsp Red chili Powder, 3-4 curry leaves
2 Garlic cloves, crushed
1 medium onion (Optional)
1 medium Tomato
1 tsp Tamarind paste
Or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)
Salt to taste
Chopped Cilantro for garnishing



Method:
1) Soak Moong in water for 10-12 hours. After 10-12 hours, drain. Remove hard Moong beans, if any. Put soaked Moong in a cotton cloth, tie the cloth tightly and let the Moong sprout. Keep it in warm place. It will take around 8 hours to sprout.
2) Pressure cook sprouted moong. Don’t overcook.
3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.
4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.
5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.
Serve hot with white rice or Chapati.

Labels:
Moong Amati, Maharashtrian Amati, Moong Recipe, Green Gram Recipe, Moogachi Amati

Chivda

Chiwada

Quantity: Approx 1 pound
Time: 20 minutes
Ingredients:
8 cups Thin Poha (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
½ tsp Asafoetida, 1 tsp Turmeric Powder, ½ tsp Mustard Seeds, ½ tsp Cumin Seeds
Salt and sugar to taste
Bigger pan

Method:
1) We need a pan, big enough to take in all the ingredients.
2) To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will shrink the Poha. Also, Dry roast Murmura, stir continuously. Do it for approximately 7 to 8 minutes.
3) Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl.
4) In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix nicely. Flavored oil should spread all over Poha and Murmura. Keep the heat on medium while doing this; otherwise Poha in the bottom of pan could get burn.
5) Turn off heat, add salt and sugar and mix well. Keep the pan half covered. Chiwada is ready.
Once Chiwada is cool down store it in airtight container.

Note:
This is a basic Chiwada recipe. You can make your version of Chiwada according to your taste.
1) Addition of Raisins, thin slices of Dry Coconut taste great in Chiwada. Fry these both while frying Peanuts.
2) Add few chopped garlic flakes while tempering. It will give nice Garlicky flavor to Chiwada.
3) To give little sour taste to chiwda, add 1 tsp of Amchoor Powder while adding salt and mix well.