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Texas FinServ Swamy the Realtor
Curry with Sprouteacd Moongdal
Region: American
Dish:Vegetarian - Curries
Servings: 4
Time to Prepare: 30 Mins


For masala paste:
2 tbsp oil
1/2 onion, sliced
3 clove garlic, crushed
1 inch ginger, chopped
2 tbsp dry coconut, sliced
1/4 cup water

For curry:
2 tbsp oil
1 tsp mustard
1 tsp cumin / jeera
pinch hing / asafoetida
few curry leaves
1 onion, finely chopped
1/2 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


Place a pan on stove and heat 2 tbsp oil and add 1/2 onion, 3 clove garlic and 1 inch ginger.

Saute on medium flame until it changes colour slightly.

Now add 2 tbsp dry coconut and saute until it turns golden brown. cool completely and transfer to a blender.
blend to smooth paste adding 1/4 cup water. keep aside.

In a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, few curry leaves. Add 1 onion and saute until it changes colour slightly.

Further keeping the flame on low, add 1/2 tsp turmeric, 1 tsp chilli powder, 1 tsp goda masala and 1 tsp salt. Saute on low flame until it turns aromatic.

Now add 1 tomato and saute until it turns soft and mushy. further, add 2 cup moong sprouts and mix well.

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

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

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


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.

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