Ingredients: 1 cup Green Moong Sprouts,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1 Green Chilli – finely chopped,1 inch Ginger – grated,2 tablespoon Fresh coconut – grated,1 Lemon juice,Salt – to taste,Water – as required,1 sprig Curry leaves,2 Dry Red Chillies
Time in minutes: 30 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: To begin making the Mugachi Usal recipe heat a flat skillet with oil, splutter the mustard seeds and jeera. Then sprinkle a pinch of hing.Place the moong sprouts in the pressure cooker. Add the salt, turmeric powder, and salt and 1/4 cup of water and pressure cooker for 3 whistles and turn off the heat.Heat oil in a skillet pan over medium heat. Add the mustard and cumin and allow it to crackle. Stir in the curry leaves, green chillies, ginger, coconut and cooked moong sprouts. Stir well until combined.Once the mugachi usal is combined well, check the taste and adjust the salt accordingly and turn off the heat.Serve Mugachi Usal along with Phulkas, Punjabi Bhindi Kadhi and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a weekday lunch or dinner.