In traditional Maharashtrian households, simple everyday vegetables carry the best flavours. This Mugachi Sukhi Bhaji recipe is a classic, protein-packed dry green gram curry that is incredibly easy to make at home. Whether you are packing a busy morning lunchbox or serving a quick weeknight dinner, this delicious dry moong sabzi pairs perfectly with hot chapatis, fulkas, or traditional bhakri.
The secret to this perfect sabzi is cooking the soaked moong just right—soft enough to eat, but holding its shape without turning mushy. By tossing it in aromatic traditional spices like Kanda Lasun Masala and fresh coriander, you get an authentic taste with minimal effort. It is a quick, beginner-friendly Maharashtrian dish that requires very little active cooking time. Let’s dive into how you can make this tasty and healthy Mugachi Sukhi Bhaji recipe step by step!
Ingredients List
- Whole Green Gram (Moong): 1 1/4 cups (approx. 250 to 300 grams, soaked overnight)
- Water: 1/2 glass (for pressure cooking)
- Turmeric Powder (Haldi): 1/4 teaspoon
- Oil: 1/2 ladle (approx. 2 to 3 tablespoons)
- Mustard Seeds (Mohari): 1 teaspoon
- Cumin Seeds (Jeera): 1 teaspoon
- Curry Leaves (Kadi Patta): 8 to 10 leaves
- Asafoetida (Hing): 1/4 teaspoon
- Onion: 1 large, finely chopped (Use a bit extra for good flavour)
- Ginger-Garlic-Green Chilli Paste: 1/2 teaspoon (coarsely crushed)
- Tomato: 1 small, finely chopped
- Cumin-Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Kanda Lasun Masala: 1 1/2 teaspoons
- Salt: To taste (divided during boiling and cooking)
- Fresh Coriander Leaves: 1/4 cup, finely chopped for garnish
Step-by-Step Instructions
- Prepare the Moong: Wash the green gram (moong) thoroughly and soak it in plenty of water for 8 to 9 hours (or overnight). After soaking, wash the moong once again and drain the water.
- Pressure Cook: Transfer the soaked moong into a pressure cooker. Add less than 1/2 glass of water—ensure the water does not completely submerge the moong.
- Add Basic Seasoning: Add a small pinch of salt and 1/4 teaspoon of turmeric powder to the cooker. Mix well.
- Cook for One Whistle: Close the lid and cook for exactly 1 whistle. Let the cooker cool down completely before opening. The moong should be soft but hold its shape perfectly.
- Prepare the Tadka (Tempering): Heat oil in a kadhai on medium flame. Once hot, lower the gas and add mustard seeds, cumin seeds, curry leaves, and a pinch of hing.
- Sauté Onions and Aromatics: Add the chopped onion and roast until golden brown. Then, add the crushed ginger-garlic-green chilli paste and sauté well until the raw smell goes away.
- Cook Tomatoes: Add the chopped tomato and a little bit of salt (remember you already added some while boiling). Sauté until the tomato turns slightly soft.
- Add Spice Powders: Keep the flame low. Add the cumin-coriander powder, garam masala, and Kanda Lasun Masala. Mix everything nicely.
- Toss the Moong: Gently add the boiled moong to the masala. Stir with a very light hand for 1 to 2 minutes so the moong grains do not break.
- Simmer and Garnish: Cover the kadhai with a lid and let it cook on a low flame for 5 to 7 minutes without stirring. Finally, remove the lid, garnish generously with fresh coriander, and your Mugachi Sukhi Bhaji recipe is ready!
Also Read: Authentic Maharashtrian Moogachi Amti Recipe
Cooking Tips
- Do Not Overcook: The most critical step is cooking the moong for exactly 1 whistle. Overcooking will turn this into a thick dal instead of a dry sabzi.
- Adjust Moisture: If you feel the sabzi is too dry while cooking, sprinkle a few drops of water before covering it with the lid to create steam.
- Generous Onion: Always use a slightly larger onion for dry lentil recipes like moong or matki. It naturally adds a subtle sweetness and binds the dry spices.
- Direct Pan Method: If you don’t want to use a pressure cooker, you can add the soaked moong directly into the kadhai after the masala is roasted, add 1/2 glass of water, and let it cook slowly with the lid on.
Variations
- Kids-Friendly Version: Skip the crushed green chillies and reduce the Kanda Lasun Masala to 1/2 teaspoon to keep it completely mild and sweet.
- No Onion No Garlic (Jain) Version: Skip the onions, garlic, and Kanda Lasun masala. Use finely chopped tomatoes, ginger, green chillies, and regular red chilli powder instead.
- Coconut Version: Add 2 to 3 tablespoons of freshly grated coconut as a garnish along with the coriander for a classic coastal Maharashtrian touch.
Serving Suggestions
Serve this hot Mugachi Sukhi Bhaji with warm chapatis, phulkas, or jwari bhakri. It also pairs wonderfully as a side dish with plain varan bhaat (dal-rice) alongside some roasted papad and lemon pickle. Since it is a dry preparation, it makes the absolute perfect travel food or office lunchbox meal!
Also Read: How to Make Perfect Moong Dal Kanda (Easy Method)
FAQs
Q1. Do I have to soak the moong overnight for this Mugachi Sukhi Bhaji recipe?
Ans: Yes, soaking the moong for 8 to 9 hours ensures they cook quickly and evenly in just one whistle without remaining hard from the inside.
Q2. Can I use sprouted moong instead of regular soaked moong?
Ans: Absolutely! Sprouted moong is even healthier and will work perfectly for this recipe. Just be aware that sprouted moong cooks even faster, so you might want to cook it directly in the kadhai instead of using a pressure cooker.
Q3. What can I use if I don’t have Kanda Lasun Masala?
Ans: If you do not have traditional Kanda Lasun Masala, you can substitute it with 1 teaspoon of regular red chilli powder mixed with 1/2 teaspoon of extra garam masala.
Q4. Why did my sabzi become sticky and mushy?
Ans: This usually happens if you add too much water in the pressure cooker or cook it for more than one whistle. Always use very little water—just enough to create steam—when boiling the moong.
Easy Mugachi Sukhi Bhaji Recipe | Healthy Dry Moong Sabzi
Ingredients
- Whole Green Gram Moong: 1 1/4 cups (approx. 250 to 300 grams, soaked overnight)
- Water: 1/2 glass for pressure cooking
- Turmeric Powder Haldi: 1/4 teaspoon
- Oil: 1/2 ladle approx. 2 to 3 tablespoons
- Mustard Seeds Mohari: 1 teaspoon
- Cumin Seeds Jeera: 1 teaspoon
- Curry Leaves Kadi Patta: 8 to 10 leaves
- Asafoetida Hing: 1/4 teaspoon
- Onion: 1 large finely chopped (Use a bit extra for good flavour)
- Ginger-Garlic-Green Chilli Paste: 1/2 teaspoon coarsely crushed
- Tomato: 1 small finely chopped
- Cumin-Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Kanda Lasun Masala: 1 1/2 teaspoons
- Salt: To taste divided during boiling and cooking
- Fresh Coriander Leaves: 1/4 cup finely chopped for garnish
Instructions
- Prepare the Moong: Wash the green gram (moong) thoroughly and soak it in plenty of water for 8 to 9 hours (or overnight). After soaking, wash the moong once again and drain the water.
- Pressure Cook: Transfer the soaked moong into a pressure cooker. Add less than 1/2 glass of water—ensure the water does not completely submerge the moong.
- Add Basic Seasoning: Add a small pinch of salt and 1/4 teaspoon of turmeric powder to the cooker. Mix well.
- Cook for One Whistle: Close the lid and cook for exactly 1 whistle. Let the cooker cool down completely before opening. The moong should be soft but hold its shape perfectly.
- Prepare the Tadka (Tempering): Heat oil in a kadhai on medium flame. Once hot, lower the gas and add mustard seeds, cumin seeds, curry leaves, and a pinch of hing.
- Sauté Onions and Aromatics: Add the chopped onion and roast until golden brown. Then, add the crushed ginger-garlic-green chilli paste and sauté well until the raw smell goes away.
- Cook Tomatoes: Add the chopped tomato and a little bit of salt (remember you already added some while boiling). Sauté until the tomato turns slightly soft.
- Add Spice Powders: Keep the flame low. Add the cumin-coriander powder, garam masala, and Kanda Lasun Masala. Mix everything nicely.
- Toss the Moong: Gently add the boiled moong to the masala. Stir with a very light hand for 1 to 2 minutes so the moong grains do not break.
- Simmer and Garnish: Cover the kadhai with a lid and let it cook on a low flame for 5 to 7 minutes without stirring. Finally, remove the lid, garnish generously with fresh coriander, and your Mugachi Sukhi Bhaji recipe is ready!
