Mugachi Usal is another traditional dish from Goan vegetarian cuisine. However, the moong beans used for this recipe must be sprouted. Sprouted moong beans are considered more important in Goan vegetarian meals compared to other legumes. Various dishes such as mugachi usal, mugagathi, and mugache saar are made using sprouted moong beans.
This dry version of mugachi usal is particularly prepared during Diwali.
While making this dish, the moong beans are sprouted and the outer skins are removed, similar to the process used for making mugagathi. The usal is then made using these peeled, pure white mung beans.
Ingredients for Mugachi Usal:
* 1 large bowl Sprouted mung beans
* 3 to 4 Green chilies
* 1 small bowl (grated) Fresh coconut
* chopped coriander leaves
* Jaggery, as per taste
* Salt to taste
Ingredients for tempering:
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 8-10 Curry leaves
- A pinch of asafoetida
- 1/4 teaspoon turmeric powder
Method:
In a thick-bottomed pot or pan, heat oil. Once the oil is hot, add mustard seeds. When the seeds start popping, add chopped green chilies, curry leaves, turmeric, and asafoetida. Then, add the sprouted and peeled mung beans. Pour enough water to allow the beans to cook and cover the pan with a lid. Cook on medium heat.
Once the beans are halfway cooked, add salt, jaggery, and grated coconut. Let it cook well, ensuring there is no excess water in the usal. Garnish with coriander and serve hot.
This ‘usal’ is best enjoyed with chapati, but it also makes for a delicious standalone snack.
