mugachi usal

Mugachi usal in Marathi



Time: 20 to 25 minutes

serves: 2 to 3 persons



Ingredients:

3/4 cup dry mung beans

For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves

2 big garlic cloves, crushed

1/4 cup finely chopped onion

1/4 cup fresh coconut

2-3 kokum pieces

1/2 tsp Goda masala (optional)

Salt to taste

1/2 tsp sugar or to taste



Method:

1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.

2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.

3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.

4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.

Serve hot with Chapati.



Tips:

1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.