Hi All, it has been a time of learning, exploring my creative side. This recipe was mentioned to me by my Mumbai based Sis-in-law, I decided to make my own version of it using the ingredients I had. Usal is traditionally a Maharashtrian dish made with lentils, sprouted beans, Matki dal ( Moth beans), etc. It came out very well and was a hit with my family.
GREEN MOONG USAL
GREEN MOONG DAL: 2 cups boiled
ONION: 1 big chopped (3/4th for gravy and 1/4th for the rest)
TOMATO: 1 medium-sized, chopped
SPICES FOR GRAVY
Desiccated Coconut: 1/2 Cup
Ginger- Garlic: 1 TBSP chopped
Fennel seeds: 1 Tsp
Coriander Seeds: 1 Tsp
OTHER
Coriander leaves ( Dhania): 1/2 cup chopped
Turmeric Powder: 1/8th Tsp
Red Chilli Powder: 1/2 Tsp
Dhania-Jeera Powder: 1 Tsp
Garam Masala: 1 Tsp
Green Chilli: 1 slit
Salt as required
Oil
MAKING
Soak the Moong dal for 3-4 hours. Green Moong cooks fast hence it's not needed to soak it as long as some of the other lentils/beans. Next, pressure cook the moong with 1/2 Tsp of salt for about 2-3 whistles until the moong is well cooked ( soft when pressed). Preserve some of the Moong water to be added to the gravy when needed. Keep the Moong aside.
Now, take a pan, pour a 1-2 Tsp of oil, add in the chopped onions ( 3/4th cup), Ginger-garlic, fennel seeds, coriander seeds, saute it for a minute or two until the onions turn translucent. Add in the desiccated coconut and fry until it turns light brown. Make sure the gas is in low flame. Keep sauteing until the coconut is brown and the raw smell of the coconut is gone.
Grind this into a nice paste and set it aside.
Now take the same pan, pour a tsp of oil, add in the chopped Onions ( 1/4th cup), the slit green chilli, saute it for a minute or two before adding in the chopped tomato. Saute it again until it's well blended and cooked. Add in the gravy and saute it for a few minutes.
Next, its time for the spices. Add the Turmeric powder, Red chilli powder, Dhania-jeera powder to the above-sauteed mixture and cook for an additional 2-3 minutes. You could add the preserved Green moong water if the mixture is dried up. Finally, add in the boiled green moong to the gravy, put the required salt and Garam Masala ( 1 Tsp). Mix it all up, close the lid of the pan and allow the Usal to cook for about 3-4 minutes in low flame until all this comes together.
Switch off the gas, garnish it with freshly chopped coriander leaves ( Kothamalli/Dhania). That's it, delicious Usal is ready. Serve it hot with Roti's or Pav.
TIPS
You can make it with other beans or lentils, most use Matki ( the tan colored beans) or any other sprouted lentils/beans.
You could use some of the drained Moong water as and when needed, esp to cook the spices, and if the mixture becomes dry and starts sticking to the pan.
You could squeeze in some lemon on top before serving.
You could use ghee instead of oil for cooking
You could add in other spices like Amchur powder or any other Maharashtrian based spices to the dish.
GREEN MOONG USAL
GREEN MOONG DAL: 2 cups boiled
ONION: 1 big chopped (3/4th for gravy and 1/4th for the rest)
TOMATO: 1 medium-sized, chopped
SPICES FOR GRAVY
Desiccated Coconut: 1/2 Cup
Ginger- Garlic: 1 TBSP chopped
Fennel seeds: 1 Tsp
Coriander Seeds: 1 Tsp
OTHER
Coriander leaves ( Dhania): 1/2 cup chopped
Turmeric Powder: 1/8th Tsp
Red Chilli Powder: 1/2 Tsp
Dhania-Jeera Powder: 1 Tsp
Garam Masala: 1 Tsp
Green Chilli: 1 slit
Salt as required
Oil
 |
| Green Moong Usal |
MAKING
Soak the Moong dal for 3-4 hours. Green Moong cooks fast hence it's not needed to soak it as long as some of the other lentils/beans. Next, pressure cook the moong with 1/2 Tsp of salt for about 2-3 whistles until the moong is well cooked ( soft when pressed). Preserve some of the Moong water to be added to the gravy when needed. Keep the Moong aside.
Now, take a pan, pour a 1-2 Tsp of oil, add in the chopped onions ( 3/4th cup), Ginger-garlic, fennel seeds, coriander seeds, saute it for a minute or two until the onions turn translucent. Add in the desiccated coconut and fry until it turns light brown. Make sure the gas is in low flame. Keep sauteing until the coconut is brown and the raw smell of the coconut is gone.
Grind this into a nice paste and set it aside.
Now take the same pan, pour a tsp of oil, add in the chopped Onions ( 1/4th cup), the slit green chilli, saute it for a minute or two before adding in the chopped tomato. Saute it again until it's well blended and cooked. Add in the gravy and saute it for a few minutes.
Next, its time for the spices. Add the Turmeric powder, Red chilli powder, Dhania-jeera powder to the above-sauteed mixture and cook for an additional 2-3 minutes. You could add the preserved Green moong water if the mixture is dried up. Finally, add in the boiled green moong to the gravy, put the required salt and Garam Masala ( 1 Tsp). Mix it all up, close the lid of the pan and allow the Usal to cook for about 3-4 minutes in low flame until all this comes together.
Switch off the gas, garnish it with freshly chopped coriander leaves ( Kothamalli/Dhania). That's it, delicious Usal is ready. Serve it hot with Roti's or Pav.
TIPS
You can make it with other beans or lentils, most use Matki ( the tan colored beans) or any other sprouted lentils/beans.
You could use some of the drained Moong water as and when needed, esp to cook the spices, and if the mixture becomes dry and starts sticking to the pan.
You could squeeze in some lemon on top before serving.
You could use ghee instead of oil for cooking
You could add in other spices like Amchur powder or any other Maharashtrian based spices to the dish.
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