Mugachi Usal (Moogachi usal / Mung usal)

Mung, Matki, Chavli etc. are commonly used in Maharastra to make usal. Usal is the curry made with pulses. Dals are made with split pulses. They are a good source of protein in the vegetarian diet. Its preparation may vary from region to region but an usal is always part of the thali.

Mung is soaked overnight for best results. You may soak it for a couple hours and get away with it. However, mung is a quick cooking pulse and can be forgiving. Even if you do not soak it at all you can make the usal. Dry roast it on a pan until it gets a pinkish hue and pressure cook the roasted mung to use as needed.

You will need
1 cup mung
1 bunch cilantro
1 Serrano pepper
1 tsp. mustard seeds
1 tsp. turmeric powder
1/4 tsp. asafoetida
tbsp. olive oil

Heat oil in a pan and add mustard seeds. When they crackle add turmeric powder and asafoetida. Now add the mung and let cook on medium-high heat for 5-7 minutes or until they are soft but not mushy.
In a blender grind cilantro and the Serrano pepper to a paste with a little water. Add the paste to the cooked mung. Season with salt and bring to a quick boil. Turn off heat and serve hot.


  1. Cilantro and serrano pepper, what is it

    1. Cilantro is kothimbir or coriander leaves. Serrano pepper is hirvi mirchi or green chili


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