Moongachi Usali (Goan Style Sprouted Green Gram Stir Fry)
Moongachi Usali is a traditional Goan Style preparation of sprouted green gram. This dish is packed with nutrition and is so easy to prepare. it requires very little oil, and is made without onion or garlic, making it suitable for festival days too. What is unique about this dish is the addition of a little jaggery which adds an unexpected flavour to it. This dish used to be served in "Baal-wadis" or pre-schools for children, as a nutritious snack. Serve this dish with Steamed Rice and Amlechi Uddamethi, or with Chapati and Rava Fried Raw Banana.
Include healthy sprouted green gram into your diet by making preparations like Mangalorean Padengi Ghassi, Beet and Sprout Vegetable Sandwich and Stuffed Tomato Salad with Sprouts Cottage Cheese and Chickpeas.
- 2 cups Green Moong Sprouts
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 1 teaspoon Jaggery , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 2 Green Chillies , chopped
- 2 tablespoon Fresh coconut , grated
- 1 tablespoon Oil
How to make Moongachi Usali (Goan Style Sprouted Green Gram Stir Fry)
To begin making the Moongachi Usali first pressure cook the sprouted green gram. To do this, add the sprouted green gram into a pressure cooker. Add enough water to submerge the sprouts and place it on the heat with the lid and whistle on.
Allow it to cook till you hear 3 whistles, after which you can switch it off. Let the pressure get released on its own, naturally.
Drain the pressure cooked sprouted green gram, retain the water as it is very nutritious and can be used in making roti dough or added to dals and curries.
Place a kadai/wok on the heat, add some oil and add mustard seeds to it.
When mustard seeds crackle, add cumin seeds and asafoetida and let it sputter.
Then after few seconds, add chopped green chilies and fry for few more seconds.
Add turmeric and red chili powder and stir together.
Now add the pressure cooked sprouted green gram to the kadai and mix well so all the flavours are well combined.
At the very end, sprinkle the grated coconut and jaggery and toss to combine once again.