ONION - HALF SLICED

firstly, in a pan heat 2 tbsp oil and add ½ onion, 3 clove garlic and 1 inch ginger.

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SAUTE WELL

saute on medium flame until it changes colour slightly.

2

DRY COCONUT - 2 TBSP

saute on medium flame until it changes colour slightly.

3

COOL COMPLETELY

cool completely and transfer to a blender.

4

BLEND - SMOOTH PASTE

blend to smooth paste adding ¼ cup water. keep aside.

5

MUSTARD - 1TSP

in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, few curry leaves.

6

ONION - 1 CHOPPED

add 1 onion and saute until it changes colour slightly.

7

GODA MASALA - 1 TSP

further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp goda masala and 1 tsp salt.

8

SAUTE - LOW FLAME

saute on low flame until it turns aromatic.

9

TOMATO - 1 CHOPPED

now add 1 tomato and saute until it turns soft and mushy.

10

ONION MASALA PASTE

add in prepared onion coconut masala paste and mix well.

11

OIL SEPEARTES

continue to cook for 10 minutes or until masala paste is cooked well.

12

MOONG SPROUTS - 2 CUP

further, add 2 cup moong sprouts and mix well.

13

WATER - 3 CUP

now add 3 cup water and mix well adjusting consistency as required.  cover and simmer for 10 minutes or until moong sprouts are cooked well.

14

READY TO EAT

finally, add 2 tbsp coriander and enjoy mugachi usal with roti or rice.

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