From My Grandma's Kitchen: The Ultimate Mooga Chi Bhaji Recipe | Mooga chi Usal |

From My Grandma's Kitchen: The Ultimate Mooga Chi Bhaji Recipe | Mooga chi Usal |
Hi Friends!!
Welcome back to Madhu Minu's Kitchen!!
Today's Speciality is
Mooga Chi Bhaji:
A Flavorful Burst of Tradition
Discover the soulful taste of Maharashtra with our Mooga Chi Bhaji!
This traditional dish combines the wholesome goodness of moong beans with the robust flavors of Malvani masala, creating a symphony of spices that dance on your taste buds.
Tempered with cumin, mustard seeds, and fragrant curry leaves, each bite offers a perfect blend of warmth and zest.
A hint of jaggery adds a subtle sweetness, balancing the savory spices beautifully. Easy to prepare and packed with nutrients, this bhaji is perfect for a wholesome meal, whether paired with chapati, roti, or rice.
Dive into this delightful dish and experience the authentic taste of Maharashtrian cuisine in every bite!
Ingredients:
- 1 small bowl moong beans (moog)
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (Rai)
- A pinch of asafoetida (hing)
- 6-8 curry leaves
- Water as required
- 1/2 tsp turmeric powder
- 1 tsp Malvani masala powder
- Salt to taste
- A small piece of jaggery
1. **Prepare the Moong Beans**:
- Wash the moong beans thoroughly and soak them in water for about 4-5 hours or overnight.
2. **Cook the Moong Beans**:
- Drain the soaked moong beans and add them to a pot.
3. **Temper the Spices**:
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds and let them crackle.
- Add a pinch of asafoetida and curry leaves. Sauté for a few seconds until fragrant.
4. **Add the Cooked Moong Beans**:
- Add the cooked moong beans to the pan and stir well to combine with the tempered spices.
5. **Season the Bhaji**:
- Add turmeric powder, Malvani masala powder, and salt to taste.
- Mix everything well to ensure the beans are evenly coated with the spices.
6. **Add Jaggery**:
- Add the small piece of jaggery and a splash of water if needed to prevent sticking.
- Cover the pan and let it cook for another 5 minutes on low heat to allow the flavors to meld together.
7. **Serve**:
- Once the jaggery has melted and the spices are well incorporated, your Mooga Chi Bhaji is ready.
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