Mugaa Aambat is a curry vegetable prepared using whole green sprouted moong. It is a speciality of the Karwari NKGSBs and is specifically prepared on days when onion and garlic are prohibited, like during festivals or say, weddings.
Traditionally this vegetable was prepared on Ganesh Chaturthi along with some other delicacies, which I have mentioned to be served with this dish. It was a prominent dish during weddings and other religious functions too.
The technique of peeling the sprouts is generally known to those communities which make such a type of vegetable. In the olden days when this vegetable was prepared during functions, for a large number of people, this technique was necessary and anyway, peeling each sprout individually is simply impossible.
I have explained each step for the same, in detail to the best of my capacity. With trial though, this process seems quite easy! Apart from all this, we can see that, with the use of healthy ingredients in the preparation process, this vegetable is a very nutritious one too! The Vatamb/Sola used in this vegetable might be mistaken for kokum. But, sola are the dried pieces of a special type of fruit called vatamb and generally available only in Karwaar.
For more such delicious, no onion, no garlic dishes, which you can cook for festivals as well as for religious ceremonies, do take a look at the following recipes too…..
Here’s the recipe for Mugaa Shaak….
Prep Time : 30 min
Cooking Time : 30 min
Serves : 5-6
- 3/4 cup Whole Green Moong
- 1/2 cup Fresh Grated Coconut
- 1 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 2 Sola (dried vatamba) OR
- 1/2 tsp Tamarind
- 1 1/2 tsp Jaggery
- Salt to taste
To Be Roasted :
- 1/2 tsp Oil
- 1 1/2 tsp Corriander Seeds
- 3 Bedgi Dry Red Chillies
For The Tempering :
- 1 1/2 tbs Oil
- 3/4 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves (10 curry leaves)
- To make the Mugaa Aambat, we first need to soak the whole Green Moong in sufficient water, two nights in advance.
- The next morning, rinse the moong well, and drain out all the water. Leave it in a warm place till night, for sprouting.
- At night, once again soak the moong sprouts in sufficient water till the next morning.
- In the morning, you will notice that maximum moong peels have collected at the top of the water and the moong have increased to almost 2 1/2 – 3 cups!
- Carefully discard those peels from the top and begin peeling the rest of the sprouts. Now, there is a specific technique for this.
- The vessel with the sprouts already has lots of water in it.
- Take an empty vessel. Place in on the platform. Make a cup of your right palm with a slight gap in the fingers and hold it over the empty vessel.
- Pick up the vessel containing the sprouts with your left hand and pour the water from it in the empty one through your palm.
- The peels which have come off, will be collected in the fingers of your right palm. Discard them.
- Pour this water again on the sprouts with a little force. This loosens the remaining peels.
- Repeat steps 7-10 till almost all the peels have come off.
- Whatever little peels are left, can be cleaned individually. Again, if some sprouts have gone into the peels then they too can be cleaned individually.
- Set aside the cleaned moong sprouts till further use.
- Transfer the sprouts to a saucepan and add the turmeric powder and the Kashmiri red chilli powder to it.
- Add water upto the level of the moong and stir. Switch on the heat and bring to a boil.
- Reduce the flame and cook covered till the moong are almost cooked.
- In the meantime, heat a kadhai and add the oil for roasting to it.
- When it heats up, add the corriander seeds and saute. Deseed the dry bedgi chillies and add it to the kadhai.
- Roast slightly till the colour changes and the spices become aromatic. Switch off the flame and let cool.
- Grind together, the coconut, roasted ingredients and tamarind (if not using vatamb) to a fine paste, using water as required.
- When the moong are almost cooked, add this ground paste to the saucepan and mix. Add the jaggery and salt to taste.
- If using vatamb, add it to the moong gravy alongwith the ground paste. Do not grind the vatamb (sola)
- Mix everything together and add some water if required, to get a medium thick gravy.
- When it comes to a rolling boil, reduce the heat and simmer for about six to eight minutes.
- Switch off the flame and heat a kadhai for the tempering.
- Add the oil to it and when it heats up add the mustard seeds. As soon as they splutter, add the asafoetida and the curry leaves.
- Pour this tempering over the prepared Mugaa Aambat and cover with a lid.
- Keep aside for a while for all the flavours to assimilate well.
- Serve the delicious Mugaa Aambat with Daali Toay, hot steamed rice and the cooling Taushe Sagle.
- Serve some Patravade or Phodi and some Aappe Aamle Lonche or Ambade Kaarle Lonche by the side too.
- Serve some Karwar Style Madgane With Rajgira And Oats as a sweet to complete this traditional meal.