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Mugachi Usal | Instant Pot Sprouted Moong Curry

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Mugachi Usal or Sprouted moong curry is a quick, simple and nutritious Maharashtrian curry made using sprouted moong in an Instant Pot. 

Close up look of Mugachi Usal or Sprouted moong curry in a white bowl. Seen along are some curry leaves and a wedge of lemon

This easy Maharashtrian curry is a staple in everyday cooking and a part of the daily diet. This scrumptious curry is simmered with a few spices, along with onions and veggies to make a wholesome lunch or dinner.

This curry can be made in Instant Pot, pressure cooker, or even on a stove-top.

How to enjoy Mugachi Usal

It goes well with simple chapati or poli. One can even pair it with some hot steaming rice.

Jazz it up a bit with some onion and farsan and you can make usal pav a famous Maharashtrian breakfast recipe, similar to Maharashtrian Spicy Misal

Below is a picture of everyday Maharashtrian Thali, or how we enjoy Mugachi Usal. If you are looking for a more elaborative thali, check this post of Vegetarian Maharashtrian Thali from my blog.

A Simple everyday thali from Maharashtrian Cuisine, with white steamed rice, 2 roti, potato bhaji, achaar, sprouted moong beans curry and cucumber
A Simple everyday thali from Maharashtrian Cuisine

Posting a recipe for this Usal was long in my mind, ever since I posted my elaborate Vegetarian Maharashtrian Thali. However, it did not work. But when Poonam from Annapurna asked us to make a dish from Maharashtrian Cuisine and when Narmadha from Cook with Nams, gave me the secret ingredients like ginger and coconut, I decided to make this Sprouted Moong Curry. While Narmadha cooked yummy batata poha Poonam made some yummy Tondli Bhat. I have to check Poonam’s Maharashtrian Kanda Khobra Vatan/Onion Coconut Curry Base and prepare it soon.

Goda masala the quintessential spice from Maharashtrian Cuisine

This recipe uses goda masala. Goda Masala is a typical aromatic spice blend from Maharashtrian cuisine. Many curries and vegetables use this masala. It gives it a typical taste and elevates each dish.

If you do not have goda masala, you can replace it with Kanda Lasoon Masala or Kala masala. Goda masala would have some differences in spices used and hence the flavor would differ. 

What is needed to make this sprouted moong curry?

A little planning and a few pantry staple ingredients and you are done. At times planning is not needed too, read on below to see how?

Ingredients for Mugachi Usal
Ingredients for Mugachi Usal

Planning because we would need moong sprouts. Making moong sprouts at home takes 1-3 days depending on the weather. I always sprout my moong and many different beans at home. I do not use any special vessel, just a plain kitchen towel. Check this post if you like to know how to Sprout Moong beans at home

If you live in a hot and humid climate it generally takes a day or max two. But if you are in a more cold climate it can take 2-3 days.

However, one good thing I would like to share is you can sprout moong in bulk and freeze them. When needed just use as required. I do this often and saves me time. It becomes an easy lunch or dinner option when I do not have any fresh vegetables. 

Sprouted Moong Beans

Few points while making sprouts at home

  • Moong needs to be cleaned and rinsed thoroughly.
  • Soak it for a good 6-8 hours.
  • If living in a cold climate, soak them in lukewarm water. 
  • Use a clean kitchen towel to make sprouts.
  • Do check the sprouts every day. If they have not sprouted the next day or appear to be too dry, sprinkle a little water on them and cover again.
  • At times if you keep it longer they may get bad. Discard if this is the case.
  • Once sprouted, use as required or deep freeze it.

Check this detailed post with step-by-step pics on how to Sprout Moong beans at home

Top view of Mugachi Usal or Sprouted moong curry served in a bowl

2 Ways of making this Usal

This mugachi usal in Instant pot uses onion, tomato, and coconut. Typically a paste of onion, tomato, coconut, and coriander is made called vatan. This vatan is used as the base in many of the recipes. It comes in handy for busy days or for everyday cooking.

Generally, I make fresh masala and hence have not used vatan. I sauteed and thoroughly cooked the masala before adding the sprouted moongs. I have also not grounded the masala. One can use it either way.

Close up look of Mugachi Usal or Sprouted moong curry in a white bowl. Seen along are some curry leaves and a wedge of lemon

Dietary recommendations

This is a Vegan and dairy-free recipe. If you are using goda masala, check the ingredients for gluten-free. It would have asafoetida and store-bought asafoetida has wheat powder in it.

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Close up look of Mugachi Usal or Sprouted moong curry in a white bowl. Seen along are some curry leaves and a wedge of lemon
Close up look of Mugachi Usal or Sprouted moong curry in a white bowl. Seen along are some curry leaves and a wedge of lemon

Mugachi Usal | Instant Pot Sprouted Moong Curry

Mugachi Usal or Sprouted moong curry is a quick, simple and nutritious Maharashtrian curry made using sprouted moong in an Instant Pot.
5 from 10 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Maharashtrian
Keyword: Curry, Moong Beans, Sprouts
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 4 Servings
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Cup Sprouted moong
  • 1 small tomato chopped
  • 1 onion chopped
  • 3 tablespoon of fresh coconut grated
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Goda masala
  • 2 tablespoon oil
  • 1 tablespoon ginger grated or ½ tablespoon paste
  • 1 tablespoon garlic grated or ½ tablespoon paste
  • 2-3 Green chillies – As per taste
  • 5-6 curry leaves
  • 2 cups water
  • 2 tablespoon chopped coriander
  • Salt to taste

Instructions

Instant Pot method

  • Switch on the Instant Pot.
  • Put it on saute mode for 20 minutes.
  • Add oil.
    2 tablespoon oil
  • Once hot add mustard seeds and curry leaves.
    1 teaspoon mustard seeds, 5-6 curry leaves
    Mustard Seeds in oil
  • Let the mustard seeds splutter.
  • Then add onion, ginger, green chilly and garlic.
    1 onion chopped, 1 tablespoon ginger grated or ½ tablespoon paste, 1 tablespoon garlic grated or ½ tablespoon paste, 2-3 Green chillies
    Onion and curry leaves in oil
  • Add grated coconut
    3 tablespoon of fresh coconut grated
  • Saute until the onion is translucent.
    Coconut and onion in oil
  • Add tomatoes, goda masala, turmeric powder, red chili powder and a little salt.
    1 small tomato chopped, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Goda masala, Salt to taste
    Adding of masalas
  • Let the masala cook for 4-5 minutes until it starts leaving edges or you feel it is done.
  • At times the masala might stick to the bottom, add a few tablespoons of water and continue cooking.
  • Add sprouts, water, salt, coriander.
    1 Cup Sprouted moong, 2 cups water, Salt to taste, 2 tablespoon chopped coriander
    Adding of moong beans
  • Mix everything.
    Adding of water and moong beans in masala
  • Close the instant pot lid and cancel the saute mode.
  • Put the instant pot on a pressure-cook mode in sealing mode for 1 minute.
    Cooking Instant Pot Time
  • Once done let the pressure release naturally.
  • Open the lid once the pin has dropped.

Pressure Cooker method

  • Switch on the stove and put on the pressure cooker without the lid.
  • Add oil.
    2 tablespoon oil
  • Once hot add mustard seeds and curry leaves.
    1 teaspoon mustard seeds, 5-6 curry leaves
  • Let the mustard seeds splutter.
  • Then add onion, ginger, green chilly and garlic.
    1 onion chopped, 1 tablespoon ginger grated or ½ tablespoon paste, 2-3 Green chillies, 1 tablespoon garlic grated or ½ tablespoon paste
  • Add grated coconut
    3 tablespoon of fresh coconut grated
  • Saute until the onion is translucent.
  • Add tomatoes, goda masala, turmeric powder, red chili powder, and a little salt.
    1 small tomato chopped, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Goda masala, Salt to taste
  • Let the masala cook for 4-5 minutes until it starts leaving edges or you feel it is done.
  • At times the masala might stick to the bottom, add a few tablespoons of water and continue cooking.
  • Add sprouts, water, salt, coriander powder and mix everything.
    1 Cup Sprouted moong, 2 cups water, Salt to taste, 2 tablespoon chopped coriander
  • Close the lid and cook it for 1-2 whistles or according to your pressure cooker settings. (Sprouts need less cooking time and generally take less whistles.i).
  • Once done let the pressure release naturally.
  • Open the lid.
  • Serve it with roti or steamed rice.

Notes

  • Standard US Size Cups and Spoons Used
  • Measurements are just a guide, one can change as per your taste
  • Video to be added soon
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

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Recipe Rating




Narmadha

Monday 15th of August 2022

This is so healthy and nutritious curry with sprouted moong beans and flavorful masalas. Would love to enjoy with some hot rice or phulkas.

Preethi

Sunday 14th of August 2022

Mugachi Usal looks absolutely lip smacking. Love to have it hot with some Phulka or chapati. It is so flavourful and yummy.

Sasmita Sahoo

Saturday 30th of July 2022

Such a quick, simple and nutritious Maharashtrian curry using sprouted moong .. lovely use of an Instant Pot here .

Archana

Saturday 30th of July 2022

Renu! You reminded me of so many warm memories with this usal. The vatan I seem to have forgotten to make now. Your post takes me back to when the girls used to peep in my pot. Usal is something we love and I too generally made my usual with moong beans.

Seema Sriram

Wednesday 20th of July 2022

Renu, the mugachi usal made my like so easy with the instant pot version. I love how fast it is too.