Authentic Maharashtrian Modacha Moong Usal with Warm Pav
A flavorful and protein-rich sprouted moth bean curry tossed in aromatic spices and tempered with curry leaves. Served alongside soft, buttery pav for a comforting and wholesome traditional Maharashtrian meal.
50min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan over medium heat and add mustard seeds and cumin seeds, letting them crackle.
2
Add asafoetida and fresh curry leaves, followed by the chopped onions, and sauté until golden brown.
3
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, red chili powder, and salt, cooking until the tomatoes turn soft and oil begins to separate.
5
Add the sprouted moong and mix well to coat the sprouts with the spice masala.
6
Pour in 1.5 cups of water, cover the pan, and simmer on low-medium heat for 15-20 minutes until the sprouts are tender.
7
Sprinkle goda masala and simmer uncovered for an additional 3-5 minutes to let the flavors meld together.
8
Garnish with freshly chopped coriander leaves and serve hot alongside soft buttered pav and lemon wedges.
Ingredients
2 cups sprouted moong (moth bean sprouts)
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1.5 tsp goda masala or garam masala
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
8-10 fresh curry leaves
2 tbsp vegetable oil
Salt to taste
Fresh coriander leaves, chopped
1 lemon, wedged
8 soft pav buns
*This AI-generated recipe may contain inaccuracies.