Скачать или смотреть Sprouted Moong and Hog plums| Monti Festh Recipe|Mangalorean Special Recipe for the Harvest feast

Here’s a traditional Mangalorean-style Moong Sprout with Hog Plums Curry — a rustic, tangy, and protein-rich dish that celebrates the seasonal bounty of sprouted green gram (moong) and hog plums (ambate/ambado), known for their sour punch.

🌱 Moong Sprout with Hog Plums Curry (Mangalorean Style)
📝 Description:
This curry combines sprouted moong (green gram) with hog plums (ambate) in a mildly spiced coconut-based sukka. Common in coastal Karnataka households, especially during the monsoon when hog plums are abundant, this dish is comforting, earthy, and slightly tangy. It is usually served with rice or neer dosa and is both nutritious and light.

🧂 Ingredients:
For cooking:

Sprouted green gram (moong) – 200gm
Hog plums (ambate) – 3 (lightly crushed with pestle or slit)
Water – as needed
1 onion
Salt – to taste
Sambar powder - 3 tbsp
Grated coconut – 1/4 cup

For tempering:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Crushed garlic – 8 cloves
Asafoetida - 1/2 tsp
Curry leaves – 2 sprigs
red chilies - 2

🍳 Method:
Cook sprouts and hog plums:

In a pot, add the sprouted moong, onion and crushed hog plums with enough water.
Add a little salt and cook until the moong is just tender (don’t overcook).
Add sambar powder, coconut and cook till it blends.

Seasoning:

In a small pan, heat coconut oil.
Add mustard seeds, let them splutter.
Add crushed garlic, asafoetida, red chilies and curry leaves, fry until golden and aromatic.

Pour the seasoning over the curry and cover immediately.

🍚 Serving Suggestion:
Serve hot with steamed rice, neer dosa, or ukde sheeth (red rice).