Step-by-step
1
firstly, in a pan heat 2 tbsp oil and add ½ onion, 3 clove garlic and 1 inch ginger.
2
saute on medium flame until it changes colour slightly.
3
now add 2 tbsp dry coconut and saute until it turns golden brown.
4
cool completely and transfer to a blender.
5
blend to smooth paste adding ¼ cup water. keep aside.
6
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, few curry leaves.
7
add 1 onion and saute until it changes colour slightly.
8
further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp goda masala and 1 tsp salt.
9
saute on low flame until it turns aromatic.
10
now add 1 tomato and saute until it turns soft and mushy.
11
add in prepared onion coconut masala paste and mix well.
12
continue to cook for 10 minutes or until masala paste is cooked well.
13
further, add 2 cup moong sprouts and mix well.
14
now add 3 cup water and mix well adjusting consistency as required. cover and simmer for 10 minutes or until moong sprouts are cooked well.
15
finally, add 2 tbsp coriander and enjoy mugachi usal with roti or rice.
Video
Notes
- firstly, make sure to adjust the consistency of curry as required.
- also, if you do not have goda masala, then replace it with garam masala.
- additionally, simmer and cook on low flame to absorb flavours.
- finally, mugachi usal recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mugachi-usal-recipe-sprouted-moong-dal/