Moongacha Ambat - Guest Post by Priyadarshini Shah

I have a lot of friends who are amazing home cooks and dish out amazing,super yummy and healthy recipes.  I hit upon an idea to share their recipes also with all of you so that we can have a wider variety .
Today, I will present the 1st recipe in the Guest Post Series by my dear friend Priyadarshini Shah.

We became friends through a food group on social media and have been getting along well with our friendship ever since . Priya is a very warm and affectionate person and a lovely company to be with.  An amazing singer who also draws beautiful rangolis with intricate designs and eye catching color combinations. 
Let us now proceed to her recipe which I am producing here in her own words and style .
Priya owns the blog Priya's kitchen where you can find some amazing recipes .




When my dear friend Priya Vijaykrishnan asked to me to share a guest recipe for her blog I was in two minds if I should share a blogged recipe or do something special for her. Decided to venture into her speciality zone..which is no onion no garlic recipes. There is a recipe my MIL makes which very delicious and is without O&G. Felt this would be a perfect recipe to share on Priyas blog and a perfect reason for me to learn from my MIL. 

Ambat is a coconut based gravy along with moong. The major preparation needed is a bit laboursome which is the reason I have  not tried this recipe before myself though I have enjoyed being my MILs assistant. For this the green moong has to be sprouted and the skin (green cover) needs to be removed from it. This takes about 2 days time as we have to first soak the moong , drain and leave it to sprout , then again put water, leaving for sometime and then remove the skin. What is left is white sprouted moong. 

Now for the recipe.

Ingredients

De skinned sprouted moong -2 cups
Potato - 1 medium (chopped in cubes)
Ghee 1 tbsp for flavour (optional)

For tadka / tempering
Oil 1 tsp
Rai (mustard seeds) - 1 tsp
Methi seeds(fenugreek) -1/4 tsp
Hing (asafoetida) - 1/2tsp
Kadipatta (curry leaves ) - 2 sprigs

For making paste (vatan)
Coconut grated -1 cup
Dalchini -1 " piece (cinnamon)
Lavang -2 to 3 prices(cloves)
Elaichi -2 pieces (cardamom)
Dhane - 1 tbsp (coriander seeds)
Rai - 1/2 tsp ( mustard seeds)
Methi - 1/2 tsp (fenugreek seeds)
Red chillies - 6/7 ( can add more if u like it spicy) or use red chilli powder as per taste
Haldi (tumeric powder ) - 1 tsp
Salt to taste

Method
1. In a pan add oil and do the tempering with ingredients mentioned above. 
2. Add the moong and potato and fry for a minute. Then add water and tumeric powder. Let it cook till half done.
3. Add the vatan or ground paste , adjust water, salt and let this cook till moong is completely done. 
4. Add the ghee and give a good stir. This add good flavour.
5. Serve hot along with rice bhakri, chapati or rice garnished with coriander leaves.



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