Name: Maharashtrian Mugachi Amti
Prep time: 30 min
Cook time: 30 min
Total time: 540 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Mung Beans, soaked overnight; 1½ cup Water, for boiling and consistency; ¾ tbsp Ghee, for tempering; ½ tsp Mustard Seeds, for tadka; ⅛ tsp Asafoetida, hing; 5 Curry Leaves, fresh; ¾ tbsp Goda Masala, essential spice blend; ¼ tsp Ground Turmeric, for color; 1½ Dried Kokum Rinds, soaked in a little warm water; ½ tbsp Jaggery, grated; 1 tbsp Freshly Grated Coconut, for garnish and body; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, finely chopped

9 hrtotal

1 hr hands-on8 hr hands-off

Prep 30 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Cook the soaked green gram in a pressure cooker with the measured water for 3-4 whistles. The beans should be tender but still hold their shape.
In a thick-bottomed pan, heat the ghee. Add the mustard seeds and let them crackle.
Add the asafoetida, curry leaves and turmeric powder, and sauté for a few seconds until fragrant.
Pour in the cooked moong along with its cooking liquid, loosening it with warm water to the consistency you like.
Stir in the goda masala, soaked kokum, grated jaggery, fresh coconut and salt.
Reduce the heat and let the amti simmer gently for 10 minutes so the sweet, sour and spiced flavours come together.
10 min
Finish with freshly chopped coriander just before serving.

How to tell it's done

A semi-viscous, deeply hued broth suspending tender, intact spheres of green moong.

Getting it right

Tip

Use Maharashtrian goda masala if available, and resist heavily mashing the beans. Whole mung should give a distinct bite against the broth.

What to serve it with

Designed to be consumed with rustic Jowar Bhakri, accented by dry garlic chutney and crisp raw onion slices.

Common mistakes

The green gram turns mushy and loses its bite.: Soak overnight, cook until tender, and mash only part of the beans. Mugachi amti should have a broth with distinct mung beans.

Storing and reheating

Refrigerate mugachi amti in a covered container for up to 3 days. Reheat until hot with water if it thickens; freeze for up to 2 months, though the whole mung softens after thawing.

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Ingredients