Authentic Maharashtrian Modacha Mug Usal with Warm Pav
A deeply comforting and spiced sprouted moong bean curry tossed with freshly grated coconut, goda masala, and aromatic tempering. Perfectly paired with soft buttered pav, it offers a true taste of traditional Maharashtrian street-side warmth.
50min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Rinse the sprouted moong beans and set them aside.
2
Heat oil in a heavy-bottomed pan or kadhai over medium heat.
3
Add mustard seeds and cumin seeds, allowing them to splutter.
4
Stir in the pinch of asafoetida and fresh curry leaves.
5
Add the finely chopped onions and sauté until translucent and light golden brown.
6
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
7
Add the chopped tomatoes, cooking until they turn soft and oil begins to separate.
8
Mix in the red chili powder, turmeric powder, and goda masala, stirring well for 30 seconds.
9
Add the sprouted moong beans to the pan and toss them thoroughly with the spice mixture.
10
Pour in about 1.5 cups of water, season with salt, and cover with a lid.
11
Simmer on medium-low heat for 15 to 20 minutes until the sprouts are tender and cooked through.
12
Garnish the hot usal with fresh grated coconut and chopped coriander leaves.
13
Serve piping hot alongside warm, lightly buttered pav and a squeeze of fresh lemon juice.
Ingredients
2 cups sprouted moong beans
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 sprig curry leaves
1 medium onion, finely chopped
1 tomato, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1.5 tablespoons Maharashtrian goda masala
Salt to taste
2 tablespoons fresh grated coconut
2 tablespoons fresh coriander leaves, chopped
Lemon wedges for serving
4 to 6 soft pav (ladi pav)
*This AI-generated recipe may contain inaccuracies.