An amazingly flavored dish of Maharashtra that dissolves in mouth to Yummm….!
Usal is so much liked by Marathis that it is common on streets of Maharashtra. Usal is one of the most loved curry among Maharashtrians. The dish is rich in proteins, vitamin- minerals and digestable. This dish uses typically home prepared maharashtrian masala- ‘goda masala’. Typical aroma of this masala makes it tempting.
A simple, yet delicious recipe! Try it.
- 2 cups of sprouted moong –bean
- 1 chopped onion
- 1 small tomato
- Minced 1 piece of ginger
- Minced 2-3 flakes of garlic
- 1-2 chopped green chilies
- 1 teaspoon mustard seeds
- 1 tsp asafetida
- 1 tsp cumin seeds
- A pinch of turmeric- powder
- 1 teaspoon red chili- powder
- 1 teaspoon coriander powder
- Grated coconut (optional)
- 1 teaspoon grated jiggery or regular sugar
- 1 teaspoon Kitchen King Masala ( goda masala /garam masala)
- 2 tbsp oil
- Salt to taste
- Lime juice
Preparation Time: 5 mins.
Cooking time: 20 mins.
Serves: 4 people as side dish and 2 people as main dish.
Methods to Preparation
- Firstly boil the sprouted beans. Use pressure- cook to make beans soft and keep them aside.
- Take oil in a pan and heat it. Add mustard seeds to it. As mustard seeds begin to sputter and crack, add cumin seeds, asafetida (hing) and curry leaves.
- Add onion and finely chopped green chillies after cumin seeds begin to sizzle. Sauté it until onion turns soft and translucent.
- Add grated ginger and garlic. Fry it for about 1 minute until raw smell disappears.
- Next add finely chopped tomatoes. Add chili powder, coriander powder, turmeric powder, sugar/jaggary and salt to taste. Fry it for another 1 min.
- Now add sprouted moong –beans, cover and cook it for 4-to-5 minutes until water boils out completely. Next, add garam-masala to it.
- Turn off the flame. And add freshly squeezed lemon juice to taste.
- Garnish with grated coconut (if using) and finely chopped fresh coriander leaves.
- Serve hot either as a main dish or side dish with steamed rice or chappati and dal.
- Beans need a longer time than moong- beans to soak and sprout. So, to sprout mixed beans, make a sensible choice.
- Don’t boil sprouts if you prefer them crunchy.
- If you are not sprouting beans at home and getting them from store then rinse them well with tap water. It is important to wash out mud particles, chemical or germs.
- Dish can be served with farson, Mumbai-bhel or sev papdi and thinly chopped onions to prepare ‘Misal’. If fresh curd is added to it, then serving dish will become ‘Dahi- Misal’.
- Dish can be refrigerated up to two days, but the best when served fresh.
- Dish can be served as a main dish, salad or along with roti/plain rice and dal.
Relish a hearty bowl of healthy dish!