MOOGACHI USAL - Usal Made From Whole Moong

anticlockwise: chapati, moogachi usal, batata bhaji, dhokla
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There are so many ways to consume whole dals like Moong, Matki, Chawli/Lobia, Kala Chana, Val, Vatana and so on. One of them is the Maharashtrian way of making a dryish curry utilising these whole dals, called Usal. Usal can be made from a single dal or as a mix of a few dals.

One of the important ingredients in making Usal is the 'Goda Masala'. This Maharashtrian blend of spices lends a distinct taste and aroma to the usal, which is hard to replicate with any other masala. Each house has it's own special touch to make Usal, which makes such a delightful protein addition to any meal :)
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Here is how I made Moong Usal/Moogachi Usal.

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1 cup whole Moong
(I soak the Moong for a couple of hours, but if in a hurry it can be cooked without soaking as well)
1 onion chopped fine
2 cloves garlic chopped fine
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1 heaped tsp Goda Masala
salt as per taste
1 tsp tamarind paste OR 1 tbsp lime/lemon juice
1 tbsp jaggery
Tadka/Phodni: 1 tbsp oil, mustard seeds, cumin seeds, hing, curry leaves
Garnish: 2tbsp chopped coriander leaves, 1 tbsp grated coconut
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1. Cook whole moong till done. I pressure cooked it for 3 whistles with 1/2 cup water. Takes longer to cook in a sauce pan, about 15-20 minutes.
2. Heat oil. Add tadka ingredients, let splutter.
3. Add onion and fry till translucent.
4. Add garlic and saute a minute. Add all masala powders, jaggery and tamarind/lime juice. Add 1/2 cup water and boil for a few minutes.
5. Add boiled moong and mix well, cover and cook about 5 minutes.
6. Garnish with coriander leaves & coconut.
7. Serve with roti or rice.
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Goda Masala is available at most desi grocery stores, Kepra & Bedekar being some popular brands.
Recipe adapted from here.
This is my contribution to Nupur's A-Z Of Vegetables.
This is also my contribution for RCI-Maharashtra.
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