Nov 7, 2011

Maharashtrian Usal


  • Moong Sprouts – 2 cups
  • Onion – 1 medium sized (finely chopped)
  • Tomato – 1 medium sized (finely chopped)
  • Green chillies – 3 (slit lengthwise)
  • Turmeric powder – 1tsp
  • Red chilli powder – 1/2 tsp
  • Corriander powder – 1 & 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • oil – 4 tbsps
  • Cilantro – 2 & 1/2 tbsps
  • Salt – To taste

  1. Soak the Whole green moong for 8-10 hrs and leave it in the colander over night. You will see sprouts in the morning.


  2. Cook the Moong sprouts with 4 cups of water in the pressure cooker till soft.
  3. In a pan heat oil and add cumin seeds and onion and saute till it turns golden brown.
  4. Add green chillies, tomato, turmeric powder, red chilli powder,corriander powder, and garam masala powder and salt to taste. Cook the above mixture well till the oil comes to the top.
  5. Add the cooked moong and add water if you like it watery.
  6. Garnish with cilantro.
My take on it
  • This is one of my favourite maharashtrish dish. It can also serve as a soup because its very comforting and very healthy.
  • If you don’t see sprouts in the morning leave it the whole day to sprout.
  • you can add boiled potatoes to it if necessary.
  • While serving you can also serve it with lemon wedges if you like it tangy.
  • This can be eaten with rice as well as rotis.

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