By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Thalipeeth
Mugachi Usal (Spicy Moong Sabji)
Mugachi usal is a spicy sprouted moong sabji that is served with rice, plain roti or pav. Low in calories and high in protein and fibre, the moong usal is a simple yet quick recipe that is a staple food in an average Maharashtrian household.
Ingredients
Soaked moong : 250 gms
Onion : 1
Tomato : 1
Grated coconut : 4 tsp
Ginger garlic paste : 2 tsp
Chilli powder : 1 tsp
Turmeric powder : 1 tsp
Coriander powder : 1 tsp
Mustard seeds : ¼ tsp
Oil : 2 tsp
Salt as required
Step 1
To make mugachi usal pressure cook the moong for about two whistles or until tender.
Step 2
In a pan, heat a tsp of oil and onion. Saute till translucent. Add the grated coconut along with red chilli powder and cook together for about a couple of minutes on low flame.
Step 3
Once done let it cool and then grind into a smooth paste.
Step 4
Heat oil in a pan and add mustard seed and let it splutter. Add ginger garlic paste, grated tomatoes, turmeric powder, coriander powder and salt and cook them all together stirring occasionally.
Step 5
Once the masala is done, add the boiled moong and cook with the masala for about two to three minutes.
Step 6
Add the coconut masala and let it come to a boil.
Moong usal is ready to be served.
