Mugaachi Usal is a simple, yet totally delicious whole green moong vegetable preparation from the Maharashtrian cuisine. Generally, in the Marathi language, a gravy prepared using pulses is called as usal. The preparation methods do differ, where some are very simple, while some are prepared using ground roasted coconut paste!
Whole Moong which are called as Muug in Marathi, are extremely nutritious and can be used in a variety of dishes from gravies, to dosas or even salads. In this recipe though I haven’t sprouted them, you can surely go ahead and use the sprouted ones for the same! Sprouting increases the nutritional value of pulses, though this vegetable tastes wonderful just the way it is!
For some more such vegetable preparations, do take a look at the following recipes too….
- Safed Vaataanyachi Usal
- Mugaa Shaak
- Matkichi Usal
- Safed Chawli Chi Usal
- Kaale Vaataanyachi Usal
- Laal Chawli Chi Paatal Bhaaji
- Mugaacha Birda
- Vaalaachi Rassa Bhaaji
Prep Time : 10 min
Cooking Time : 20 min
Serves : 4
Cup Used : 200 ml
- 3/4 cup Whole Green Moong
- 1 small Tomato… Chopped
- 2 cups Water…. Approx
- 1/2 tsp Turmeric Powder
- 1/4 tsp Corriander Powder
- 1 1/2 tsp Jaggery… To be adjusted
- 3 tbs Fresh Grated Coconut
- 1/4 cup Corriander Leaves
- Salt To Taste
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 2 Green Chillies… Chopped as desired
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetida
- To make this delicious Mugaachi Usal, soak 3/4 cup whole moong overnight in sufficient water.
- Next morning, rinse them well and set aside.
- Heat a pan and add oil to it for tempering. Add the mustard seeds and as soon as they splutter add the green chillies and curry leaves.
- Next, add in the asafoetida and the turmeric powder and give it a slight stir.
- Add the whole moong and mix well. Add about 2 cups of water and bring it to a boil.
- Cover with a lid and cook on medium heat for a few minutes.
- When the moong are half cooked add the tomatoes and the corriander powder and mix well. Cover and cook further for some more minutes stirring occasionally.
- When the moong are fully cooked, add the jaggery and salt to taste and give it a good mix.
- Add the grated coconut and cook further for about 2-3 minutes.
- Adjust the consistency by adding some more water if required, to get a slight gravy at the bottom or keep it as it is if you prefer a dry usal.
- Transfer it to a serving bowl and garnish with chopped coriander leaves.
- Serve this delicious and nutritious Mugaachi Usal with some phulkas or daal rice with some healthy salad or Gaajaraachi Koshimbir and Kairiche Aambat Goad Lonche by the side.
- Do serve some Gavley Kheer as an accompaniment to complete the traditional meal!