### TranslatedIngredients: 1 cup Green Moong Sprouts,1 cup Fresh coconut - grated,6 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),3 tablespoon Tamarind Water,Salt - to taste,Water - as required,1 tablespoon Sunflower Oil,1 tablespoon Sunflower Oil,3 Dry Red Chillies,1 teaspoon Mustard seeds,1 Onion - thinly sliced,1 sprig Curry leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 3 ### Cuisine: Coastal Karnataka ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Muga Ambat recipe, Grind coconut, dried red chilies with little water into a paste. Keep aside.Boil sprouted green gram in enough water with turmeric powder and little salt until it’s cooked. The green gram should be tender but firm, do not make it mushy.Now add the ground coconut mix into the cooked green gram and continue to cook for about 15 minutes on medium flame.Add tamarind juice and continue to cook for another 8 minutes.In another pan heat oil. First add onion slices and fry until golden brown. Remove from flame keep aside. Add mustard seeds and let it splutter. Then add the dried red chilies, curry leaves, mix and turn off flame.Add the tempering to the curry. Turn off the flame. Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner.
