Getting ready Mugaacha Birda safely

It is essential to prepare meals safely to help stop dangerous micro organism from spreading and rising. You can take some steps to help protect yourself and your family from the unfold of harmful bacteria.
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Wash your palms

Your hands can easily spread micro organism across the kitchen and onto meals. It's essential to all the time wash your palms totally with cleaning soap and warm water:

earlier than starting to prepare meals
after touching raw meals equivalent to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your fingers completely as properly, because wet hands spread micro organism more easily.
Keep worktops clean

Earlier than you begin making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to wash them completely.

You must change dish cloths and tea towels commonly to keep away from any micro organism growing on the fabric.


Mugaacha Birda
Mugaacha Birda

Before you jump to Mugaacha Birda recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to mugaacha birda recipe. You can have mugaacha birda using 16 ingredients and 26 steps. Here is how you cook that.

The ingredients needed to cook Mugaacha Birda:
  1. Take Whole Green Moong
  2. Get Chopped Tomato (1 Small Tomato)
  3. Prepare Turmeric Powder
  4. Take Bedgi Red Chilli Powder
  5. Provide Kashmiri Red Chilli Powder
  6. Take Dry Coriander Powder
  7. Take Jaggery …. To be adjusted
  8. Take Salt
  9. Provide To Be Ground To A Paste :
  10. You need Fresh Grated Coconut
  11. Provide Cumin Seeds
  12. Get Tamarind
  13. Use For The Tempering :
  14. You need Oil
  15. Use Mustard Seeds
  16. Use Curry Leaves (8-10 leaves)
Steps to make Mugaacha Birda:
  1. To make the Mugaacha Birda, we first need to soak the whole green moong in sufficient water, two nights in advance.
  2. The next morning, rinse the moong well, and drain out all the water. Leave it in a warm place till night, for sprouting.
  3. At night, once again soak the moong sprouts in sufficient water till the next morning.
  4. In the morning, you will notice that maximum moong peels have collected at the top of the water and the moong have increased to almost 2 1/2 cups.
  5. Carefully discard those peels from the top and begin peeling the rest of the sprouts. Now, there is a specific technique for this.
  6. The vessel with the sprouts already has lots of water in it.
  7. Take an empty vessel. Place in on the platform. Make a cup of your right palm with a slight gap in the fingers and hold it over the empty vessel.
  8. Pick up the vessel containing the sprouts with your left hand and pour the water from it in the empty one through your palm.
  9. The peels which have come off, will be collected in the fingers of your right palm. Discard them.
  10. Pour this water again on the sprouts with a little force. This loosens the remaining peels.
  11. Repeat steps 7-10 till almost all the peels have come off.
  12. Whatever little peels are left, can be cleaned individually. Again, if some sprouts have gone into the peels then they too can be cleaned individually.
  13. Set aside the cleaned moong sprouts till further use. - Heat a saucepan and add the oil for tempering to it. When it heats up, add the mustard seeds.
  14. As soon as they splutter, add the asafoetida and the curry leaves.
  15. Next, add the turmeric powder and mix. Immediately add to it the de-skinned sprouted moong and stir.
  16. Add some water to it, a little above the level of the moong.
  17. Now add the red chilli powders and the coriander powder and mix well. Bring the gravy to a rolling boil.
  18. Reduce the flame to low medium and cover and cook for a while stirring occasionally.
  19. When the moong are half cooked, add the chopped tomato and stir. Again cover and cook further for some time.
  20. In the meantime, grind together the grated coconut, cumin seeds and tamarind, using sufficient water to get a smooth paste.
  21. Check the moong. If they are almost cooked, i.e. just a little firmness is remaining, then add the coconut paste, jaggery and salt to taste.
  22. Give it a good stir, add some water if required to get a medium thick gravy and bring it to a boil again on high heat, stirring occasionally.
  23. Once it reaches a rolling boil, reduce the heat to minimum and simmer for about eight to ten minutes, uncovered.
  24. This will ensure that the coconut is well cooked and the moong too will be perfectly cooked and won’t become too mushy.
  25. Switch off the flame and garnish with fresh chopped coriander leaves.
  26. Serve this traditional and totally delicious Mugaacha Birda with some phulkas, daal rice and aluwadis!

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