firstly, in a pan heat 2 tbsp oil and add ½ onion, 3 clove garlic and 1 inch ginger.
saute on medium flame until it changes colour slightly.
now add 2 tbsp dry coconut and saute until it turns golden brown.
cool completely and transfer to a blender.
blend to smooth paste adding ¼ cup water. keep aside.
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, few curry leaves.
add 1 onion and saute until it changes colour slightly.
further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp goda masala and 1 tsp salt.
saute on low flame until it turns aromatic.
now add 1 tomato and saute until it turns soft and mushy.
further, add 2 cup moong sprouts and mix well.
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.
finally, add 2 tbsp coriander and enjoy mugachi usal with roti or rice.