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….

  1. Safed Vaataanyachi Usal
  2. Mugaa Shaak
  3. Matkichi Usal
  4. Safed Chawli Chi Usal
  5. Kaale Vaataanyachi Usal
  6. Laal Chawli Chi Paatal Bhaaji
  7. Mugaacha Birda
  8. 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


  1. To make this delicious Mugaachi Usal, soak 3/4 cup whole moong overnight in sufficient water.
  2. Next morning, rinse them well and set aside.
  3. 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.
  4. Next, add in the asafoetida and the turmeric powder and give it a slight stir.
  5. Add the whole moong and mix well. Add about 2 cups of water and bring it to a boil.
  6. Cover with a lid and cook on medium heat for a few minutes.
  7. 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.
  8. When the moong are fully cooked, add the jaggery and salt to taste and give it a good mix.
  9. Add the grated coconut and cook further for about 2-3 minutes.
  10. 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.
  11. Transfer it to a serving bowl and garnish with chopped coriander leaves.
  12. 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.
  13. Do serve some Gavley Kheer as an accompaniment to complete the traditional meal!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

4 thoughts on “MUGAACHI USAL”

  1. Thnx fr the receipe w/o garlic n onion as i m recommended to avoid by dietician. Thn read yr receipe plz allow me to correct u tht u hv missed when to add tomatoe n daniya powder. No offence plz.

    Liked by 1 person

    1. Thanks for this correction, it’s always helpful 😊 I just checked the recipe, and yes I had missed out on mentioning the corriander powder, but the time for adding the tomato was mentioned already. I have done the necessary correction! 😊


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