Mungalachi Usal is a Maharashtrian lentil curry made with the mung bean. It is a healthy and nutritious dish which is high in protein.
Usal is basically a Maharashtrian dish and can be made with Mung beans, Matki or even white peas. The lentils are soaked and allowed to sprout. If one is short on time, the soaked lentils can be used, but traditionally spouted ones are used.
Usals are actuality the dry curries or semi-dry (depends upon family ). The curry is a staple of the Maharashtrian thali. It is also served for breakfast with local bread Pav. I had prepared this Usal for the Protein-Rich Maharashtrian Thali.
There is a lot of confusion about Missal and Usal. Well, Missals are curries which are super spicy and oily. Even the Usal has a high content of chillies but it gets cut down by the addition of coconut, jaggery and some spices, though I haven’t used any jaggery in this recipe. Here is the Mungalach Usal that I made with my Maharashtrian Spread.
While writing this introduction, I realised that I have already posted a Moong Usal..but this one is a completely new version.
1 cup sprouted moong ( non sprouted also work but former tastes better)
1 onion finely chopped
1 tomato finely chopped
2 tsp fresh coconut grated
2 tbsp fresh coriander
1 green chilly
3-4 cloves garlic
1 tsp red chilly powder
1 tsp garam masala
1 tsp coriander-cumin powder
2-3 black pepper
1 tsp oil
1 tsp mustard seeds
Few curry leaves
Grind coconut, ginger, fresh coriander and chilly into a fine paste, the finer the better is the taste.
In a pan heat oil and prepare tempering using mustard, asafoetida and curry leaves, add some turmeric.
Add the onions and garlic and let it cook.
Add moong and cover and cook for 10 min, keep sprinkling water as needed but not much
Add the ground paste and other spices and salt.
Cook with little water to adjust the consistency of the curry.
Garnish with fresh coriander, grated coconut and lemon juice.
Here are some more recipes from the state of Maharashtra