Mooga ambat for Ganpati

Ganpati Puja, Sept 31, 2003

1. Soak 1 cup moog (moong/green gram) in 2cups of water for about 6-8 hours. Empty out the moog in a kitchen towel lined colander, wash with warm water & wrap. Just make sure its kept in a cool, dry place for atleast 10 hours or so. I keep it in my cool oven. You should then see cute little spouts on your moog. Now add about 2 cups of water and cook covered until al-dante. Do not pressurecook, and donot add salt..yet!
2. Saute 1/2 tsp fenugreek seeds and 8-10 red chillies in hot oil. Grind these with 1 cup grated coconut, 1 tsp tamarind paste, 1 pinch of turmeric & water. Also add 1/2 cup of the boiling moog.
3. Add the ground paste (masoul) to the moog. Season with salt & bring the curry to a boil.
4. Splutter 2 tsp mustard seeds and 8-10 curry leaves in hot oil, add it to the curry.

On other non-festival days, cook 1/2 cup diced onion with the moong in step 1. And for step 3, skip the mustard & leaves, add half a fried onion instead.