Sprouted Moong Dal Curry | Spicy Moong Sprout Sabzi

       Sprouted Moong Dal Curry | Spicy Moong Sprout Sabzi

     Marathi cuisine is known for its spicy and flavoured recipes which are known for its colour and thin consistency. these are generally made with a special blend of spices known as goda masala which is less spicy but more of flavoured combination. one such simple and easy marathi cuisine based recipe is mugachi usal recipe known for its spice and flavour.

   Perhaps one of the healthy and spiciest curry recipes made with moong sprout and blend of spices in an onion and tomato-based gravy. it is typically made in western india, particularly in marathi cuisine and is known for its unique spice mix usage of goda masala which is a far cousin of garam masala. it is an ideal curry recipe which can be served with choice of indian flatbread but can also be served with steamed rice and jeera rice.

TIPS, SUGGESTION AND VARIATION:

 Firstly, i would heavily recommend preparing moong sprouts at home to prepare this curry. it is always better to have homemade food rather than buying at stores. you may need to plan it and typically it takes about 24-48 hours depending upon the weather.

 Secondly, i would heavily recommend preparing this curry with lots of gravy in it. you may make it dry variant too, but sprouts curry always tastes good with gravy. lastly, you can try the same recipe other beans sprout. just follow the same steps and procedures and you may have to take extra care while sauteing it.

INGREDIENTS:

FOR MASALA PASTE:

• 2 tbsp oil
• ½ onion, sliced
• 3 clove garlic, crushed
• 1 inch ginger, chopped
• 2 tbsp dry coconut, sliced
• ¼ cup water

FOR CURRY:

• 2 tbsp oil
• 1 tsp mustard
• 1 tsp cumin / jeera
• pinch hing / asafoetida
• few curry leaves
• 1 onion, finely chopped
• ½ tsp turmeric
• 1 tsp kashmiri chilli powder
• 1 tsp goda masala
• 1 tsp salt
• 1 tomato, finely chopped
• 2 cup moong sprouts
• 3 cup water
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

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.

  now add 2 tbsp dry coconut and saute until it turns golden     brown.

3.Cool completely and transfer to a blender.

4.Blend to smooth paste adding ¼ cup water. keep aside.

5.In a large kadai heat 2 tbsp oil and splutter 1 tsp mustard,   1 tsp cumin, pinch hing, few curry leaves.

6.Add 1 onion and saute until it changes colour slightly.

7.Further keeping the flame on low, add ½ tsp turmeric, 1 tsp   chilli powder, 1 tsp goda masala and 1 tsp salt.

8.Saute on low flame until it turns aromatic.

9.Now add 1 tomato and saute until it turns soft and mushy.

10.Further, add 2 cup moong sprouts and mix well.

11.Now add 3 cup water and mix well adjusting consistency as required.

12.Cover and simmer for 10 minutes or until moong sprouts are cooked well.

13.Finally, add 2 tbsp coriander and enjoy mugachi usal with roti or rice.

                                                                                                                             Thank You,Readers!