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.

Boiled Moong Matki Salad

Boiled Moong Matki Salad

Ingredients:
1/2cup boiled moth bean (matki)
1/2cup boiled green gram (moong)
1/2 medium onion, Chopped
1 medium tomato, (remove seeds) and chopped
1 green chilly, finely chopped
1 tbsp Lemon juice
1 tsp Chaat masala
Salt to taste
2 tsp fresh coriander leaves,Chopped
1 stalk spring onion
1 small carrot for garnishing

Method:
To prepare boiled moong and matki
1) Sort Moong and matki beans and soak them in water pot for 8-10 hrs, separately. Drain the water and
Use pressure cooker to boil them. Do not over boil moong/matki, should not be too soft.
2) Mix the boiled matki and moong, onion,spring onion, tomato and green chillies in a bowl.
3) Cover the bowl and Refrigerate for half-an-hour.
4) For the dressing, mix together the lemon juice, chaat masala and salt. Add the dressing to the chilled salad just before serving.
5) Garnish with coriander leaves, fine carrot and spring onion greens.
6) Use fresh ground peppercorn to taste. Serve.

Labels:
Healthy Salad, Moong salad, Matki salad, moth salad, oilfree recipe, healthy heart, heart healthy diet, moth recipes, matki recipe, low calorie diet, low, calorie recipes, low calorie food, low calorie salad

Moong Dal Kachori

Moong Dal Kachori

Ingredients:
For Stuffing
1 cup split Moong Dal with husk
1 tbsp Ginger Paste
2 green chilies / red Chili
1 tsp Amchoor powder (Dry Mango Powder)
1 tbsp Badishep (Fennel Seeds)
1 tbsp Garam Masala
1-2 tbsp Sugar
¼ Tsp Asafoetida Powder
½ tsp Turmeric Powder
5-6 Curry Leaves
Salt to taste
Oil
For Cover:
2 cups Whole wheat Flour
3-4 Tsp Oil
Water to knead dough
Salt to taste
Oil for deep frying



Method:
1) Soak Moong dal for 4-5 hours in water. Put soaked dal and 1 cup water in a heavy bottom pan. Turn the heat on medium. Cover the pan with lid and cook dal. Don’t cook dal completely. Stir dal in between. When all the water gets vaporized. Crush this dal a bit.
2) Take wheat flour in a mixing bowl, add salt, water, oil and knead to medium consistency dough.
3) In a wok, heat 2 tbsp oil. Add Asafoetida Powder, Turmeric Powder, ginger Paste, Green Chilies/ red Chili powder, curry leaves. Then add Crushed Moong Dal, Garam Masala, Fennel seeds, Amchoor Powder, Salt to taste and sugar. Mix them well. Cook it for few minutes on medium heat. Let the stuffing cool down. Crumble with hand to mingle the taste.
4) Make 1 inch balls of wheat flour dough. Take one ball and make round shaped puri. Hold this puri in your left hand palm. Put 1tbsp stuffing and close all the edges. Heat enough oil for deep frying. On medium heat, fry these kachoris till it turns golden brown. Serve hot with Cilantro-Mint-Green chilies Chutney. It also tastes great with Tamarind chutney.

Note:
1) You can add 2 tsp Goda Masala (Maharashtrian Masala). Goda Masala enhances the flavor of Kachori Stuffing.
2) You can add Black Raisins or golden Raisins to the stuffing.

Labels:
Kachori Recipe, recipe for kachori, Dal Kachori

Spicy Moong Curry

Moong Amati - Moong Spicy Curry

Ingredients:
½ Cup Whole Moong (Dried beans)
2 Tbsp Fresh Grated Coconut
For Tempering: 2 tsp Oil, ¼ tsp mustard seeds, ¼ tsp Cumin seeds, pinch of Asafoetida Powder, ½ tbsp Turmeric Powder, 1 tsp Red chili Powder, 3-4 curry leaves
2 Garlic cloves, crushed
1 medium onion (Optional)
1 medium Tomato
1 tsp Tamarind paste
Or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)
Salt to taste
Chopped Cilantro for garnishing



Method:
1) Soak Moong in water for 10-12 hours. After 10-12 hours, drain. Remove hard Moong beans, if any. Put soaked Moong in a cotton cloth, tie the cloth tightly and let the Moong sprout. Keep it in warm place. It will take around 8 hours to sprout.
2) Pressure cook sprouted moong. Don’t overcook.
3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.
4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.
5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.
Serve hot with white rice or Chapati.

Labels:
Moong Amati, Maharashtrian Amati, Moong Recipe, Green Gram Recipe, Moogachi Amati

Moong Daal Curry

Moong Daal Curry


Ingredients:
½ cup Yellow Moong Dal
1 medium Onion
1 medium Tomato
2-3 Green chilies
1 dry Red Chili
1 tbsp Madras Curry Masala or Garam Masala
1 tbsp Lemon Juice OR 1 tbsp Tamarind Pulp
For Tempering: 1 tbsp Oil, 3-4 Curry Leaves, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder
Salt to taste
1 tbsp Chopped Cilantro, for garnishing.



Method:
1) Cut Onion and Tomato into cubes. Pressure-cook Moong dal with Onion-Tomato cubes to 3 whistles.
2) Once Dal is ready, mash it with masher. In a nonstick pan, heat 1 tbsp oil. Temper with Mustard Seeds, Cumin Seeds, Asafoetida Powder, Turmeric powder, Curry Leaves and both chilies (Red & Green). Pour mashed Moong Dal. Add very little water. Consistency should be medium.
3) Bring it to boil, and then add Madras Curry Masala, Lemon juice and salt to taste. Sprinkle little Cilantro for garnishing.
Serve hot with white rice. Pour spoonful pure Ghee over rice….yummm

Note:
1) If you want Garlic flavor in dal, put 2-3 crushed garlic cloves with tempering ingredients.
2) Use Lemon juice instead of using tamarind. It makes lot of difference in taste.

Labels:
Moong Dal recipe, Moog dal recipe, Moogachi Dal, South Indian Dal

Veg Burger - Moong Patties

Veg. Burger – Moong Pattie

Ingredients:
४-६ Burger Buns
२ टेस्पूनButter
Cheese Slices
Onion and Tomato round slices
Tomato ketchup
:::Ingredients for Patties:::
1 cup sprouted Moong (Green Gram)
1 Boiled Potato
1 medium onion
1 small piece of Ginger, grated
3 tbsp Besan (Chickpea Flour)
5-6 Green chilies
Cilantro and Chili Chutney
½ cup chopped Cilantro
1 tsp Amchoor Powder
Oil
Salt to taste




Method:
1) In a nonstick pan, heat 1 tbsp oil. Add grated ginger, chopped green chilies, finely chopped onion and sauté. Once onion is translucent, add Besan and stir until you sense nice aroma of Besan. Remove from heat and let it cool down.
2) Pressure-cook Moong to 2-3 whistles. Do not overcook and remove excessive water.
3) Peel boiled potato and grate it. Add Cooked Moong, fried Besan, salt, Amchoor Powder, chopped Cilantro. Mix and knead gently.
4) Make patties out of the mixture. Heat a non-stick shallow pan or tawa, add 2 tbsp oil and place patties on it. Cook both sides of each patty until golden brown.
5) Preheat Oven to 350 degrees F. Spread little butter and green chutney inside of Burger Buns. On the base slice of bun, place one patty, tomato and Onion slice, Cheese slice. Place other slice of burger bun.
6) Bake for 6-7 minutes or until cheese melts. Serve hot with Tomato Ketchup.

Note:
1) While shallow frying Patties, coat patties with some roasted semolina. It will give nice crisp to patties.
2) You can add other veggies like spinach, Cabbage leaves or even lettuce.
3) You can use wheat Buns, which would be more healthy than white buns
4) If the mixture becomes little soggy, add some breadcrumbs or bread slice. As we have already added Besan, there should not be any problem.

Labels:
Veggie Burgers, Vegetarian Burgers, burger recipe, homemade burger

Beet Root Dal

Moong-Beet root Dal

Ingredients:
½ cup Green Moong Dal (Split)
1 medium beet root (peeled and cubed)
1 small onion
1 medium Tomato
4-5 garlic Cloves, finely chopped
3-4 Green Chilies
2 tbsp Besan (chickpea Flour)
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ½ tsp Turmeric Powder
3-4 Curry Leaves
1 tsp Pure Ghee
2 tsp Lemon juice
1 ½ tsp Sugar
Salt to taste
Finely chopped Cilantro for garnishing



Method:
1) Cook Moong dal and Beet root cubes separately in Pressure Cooker. Do not overcook beet. Cube Onion and tomato.
2) In a saucepan, heat Ghee and temper it with Mustard seeds, Cumin Seeds, Asafoetida Powder, chopped Green chilies, Curry leaves.
3) On medium heat put cubed onion. Once onion is done, put Tomato and sauté. Add cooked beet and sauté. Add 1-cup water. Take ¼-cup water and add 2 tbsp Besan. Remove lumps and add it to saucepan. Mix well. Cover the pan with lid. and let it cook for 8-10 minutes on low flame.
4) Now put cooked Moong dal to saucepan. Bring it to boil. Add Salt, Sugar and Lemon juice. Garnish with Cilantro. Serve hot with Rice.

Note:
1) In the above recipe, we have not used any Curry Masala. Dal itself tastes great without any masala. But you can add your choice of Masala like Garam Masala, Curry masala Or Madras Curry Masala.

Labels:
Dal recipe, Dahl Recipe, Moong Dal Recipe, Indian Dal recipe

Moong Pakoda

Moong bhaji

Ingredients:
½ cup Yellow Moong Dal (Split)
4-5 Green chilies
¼ cup chopped Cilantro
1 tsp Garlic Paste
½ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ½ tsp Turmeric Powder
¼ tsp Black Pepper Powder (Optional)
Salt to taste
Oil for deep frying


Method:
1) Soak Moong dal atleast for 3-4 hours. Drain. Grind Dal without adding water.
2) Put ground dal into mixing bowl. Add chopped green chilies, Garlic paste, cilantro, Cumin seeds, Asafoetida powder, Turmeric Powder, Black Pepper powder and salt to taste. Mix well.
3) Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil. Deep fry till golden brown.

Serve hot with tamarind Chutney or Green chutney.


Labels:
Moong Bhaji, Bhuiya, Moong dal pakoda, Moong pakora recipe, pakora recipe, Tasty Pakora recipe