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!