Preparing MUGAA AAMBAT (Whole Green Moong Curry Vegetable) safely

It's crucial to organize food safely to help stop harmful micro organism from spreading and growing. You may take some steps to assist shield your self and your family from the spread of dangerous micro organism.
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Wash your fingers

Your hands can easily unfold micro organism around the kitchen and onto meals. It is important to at all times wash your arms totally with cleaning soap and heat water:

earlier than beginning to put together meals
after touching raw meals such as meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your arms thoroughly as well, because wet palms spread bacteria extra easily.
Preserve worktops clean

Before you begin getting ready meals, it’s important worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you will want to wash them thoroughly.

You should change dish cloths and tea towels usually to avoid any micro organism rising on the fabric.


MUGAA AAMBAT (Whole Green Moong Curry Vegetable)
MUGAA AAMBAT (Whole Green Moong Curry Vegetable)

Before you jump to MUGAA AAMBAT (Whole Green Moong Curry Vegetable) recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.

You already know that you need to have a fit and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and get regular exercise. Did you know, however, that several specific foods are great for improving the health of your heart? Keep on reading to learn which foods are best for your heart.

Believe it or not, beans are truly great for your heart. Sure, the after-effects of eating beans might not be the best for your nose, but they are so healthy for you. This doesn’t mean that simply eating beans will neutralize the effects of other bad foods you might be ingesting. What this means is that substituting in edamame or red beans for the chicken on your salad or consuming a veggie burger in place of the hamburger is what you should do. Luckily, beans are really tasty and you never know…you might not even moss eating real chicken or beef.

There are lots of foods that are great for your body. It’s true that each of the food brought up in this article can help your body in many ways. The foods mentioned are essentially good for the heart, however. Try to introduce these foods into your diet regularly. Your heart will thank you for it!

We hope you got insight from reading it, now let’s go back to mugaa aambat (whole green moong curry vegetable) recipe. To make mugaa aambat (whole green moong curry vegetable) you need 17 ingredients and 28 steps. Here is how you achieve that.

The ingredients needed to cook MUGAA AAMBAT (Whole Green Moong Curry Vegetable):
  1. Use Whole Green Moong
  2. Get Fresh Grated Coconut
  3. Provide Turmeric Powder
  4. You need Kashmiri Red Chilli Powder
  5. Prepare Sola (dried vatamba) OR
  6. Provide Tamarind
  7. You need Jaggery
  8. Use Salt
  9. Prepare To be Roasted :
  10. Prepare Oil
  11. You need Coriander Seeds
  12. Take Bedgi Dry Red Chillies
  13. Get For Tempering :
  14. Prepare Oil
  15. Use Mustard Seeds
  16. Take Asafoetida
  17. Take Curry Leaves (10 curry leaves)
Steps to make MUGAA AAMBAT (Whole Green Moong Curry Vegetable):
  1. To make the Mugaa Aambat, we first need to soak the whole Green Moong in sufficient water, two nights in advance.
  2. The next morning, rinse the moong well, and drain out all the water. Leave it in a warm place till night, for sprouting.
  3. At night, once again soak the moong sprouts in sufficient water till the next morning.
  4. In the morning, you will notice that maximum moong peels have collected at the top of the water and the moong has increased to almost 2 1/2 – 3 cups.
  5. Carefully discard those peels from the top and begin peeling the rest of the sprouts. Now, there is a specific technique for this.
  6. The vessel with the sprouts already has lots of water in it.
  7. 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.
  8. Pick up the vessel containing the sprouts with your left hand and pour the water from it in the empty one through your palm.
  9. The peels which have come off will be collected in the fingers of your right palm. Discard them.
  10. Pour this water again on the sprouts with a little force. This loosens the remaining peels.
  11. Repeat steps 7-10 till almost all the peels have come off.
  12. 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.
  13. Set aside the cleaned moong sprouts till further use.
  14. Transfer the sprouts to a saucepan and add the turmeric powder and the Kashmiri red chilli powder to it.
  15. Add water upto the level of the moong and stir. Switch on the heat and bring to a boil.
  16. Reduce the flame and cook covered till the moong are almost cooked.
  17. In the meantime, heat a kadhai and add the oil for roasting to it.
  18. When it heats up, add the coriander seeds and saute. Deseed the dry bedgi chillies and add it to the kadhai.
  19. Roast slightly till the colour changes and the spices become aromatic. Switch off the flame and let cool.
  20. Grind together, the coconut, roasted ingredients and tamarind (if not using vatamb) to a fine paste, using water as required.
  21. Mix everything together and add some water if required, to get a medium thick gravy.
  22. If using vatamb, add it to the moong gravy along with the ground paste. Do not grind the vatamb (sola)
  23. Mix everything together and add some water if required, to get a medium thick gravy.
  24. When it comes to a rolling boil, reduce the heat and simmer for about six to eight minutes.
  25. Switch off the flame and heat a kadhai for the tempering.
  26. 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.
  27. 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.
  28. Serve this delicious and nutritious Mugaa Aambat with phulkas or steamed rice and Daal, with some koshimbir (salad) by the side!

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