Go Back
–+ servings
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.
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 4 Servings

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 Chilli - As per taste
  • 5-6 curry leaves
  • 2 cup water
  • 2 tablespoon chopped coriander
  • Salt

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 Chilli
    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
    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 cup water, Salt, 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 Chilli, 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
  • 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 cup water, Salt, 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