Moogachi MisaL

When I visited S. maushi during my recent India trip, she served this moogachi misaL. She makes it without any onion or garlic. It tasted really good.



Moogachi MisaL
Moong sprouts chaat
Ingredients

For UsaL

• 3 cups moong sprouts
• salt to taste
• 2 tomatoes, chopped
• 1 tbsp goda masala
• 1/2 tbsp jaggery (or per taste)

Grind to paste

• 2 tbsp fresh coconut
• 1/2 cup cilantr0
• 2-3 green chilies or per taste
• 2" ginger, peeled & chopped
• 1/2 tsp cumin seeds

Tempering

• 2 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1/2 tsp turmeric pwoder
• 2-3 sprigs curry leaves, torn

Garnish

• cilantro
• onion (optional)
• sev, boondi
• Lemon

Method
1. Heat oil in a saucepan. Add all the ingredients for tempering. As they sizzle, add green paste. Saute for 2-3 minutes.
2. Add moong sprouts, goda masala and 3 cups water. Bring to boil. Lower the gas. Cover with a lid. Let it cook till moongs are soft but not a mush.
3. Add chopped tomatoes, salt, jaggery. Simmer for few more minutes. It should not be completely dry. So add more water if needed.
4. To serve, spread bhadang in a plate. Top it with moogachi usal/curry. Squeeze some lemon juice.Sprinkle some sev, boondi (all or any). Garnish with onion if using & cilantro.

Note -
1. Instead of bhadang, vagharela mamra or even readymade dry bhel mix can also be used.
2. 1 cup raw mung beans will give about 3 or 3 1/2 cups sprouts
3. UsaL should not be completely dry. It needs to have some gravy.