Moong Sprouts Usal Recipe
Description:
Moong Sprouts Usal is a vibrant, refreshing dish from Maharashtra, traditionally made with matki or moth beans. However, this variation uses green moong sprouts, creating a delightful twist on the classic. It’s a versatile dish that can be served as a snack or as a light salad alongside a main course. For those looking to add more excitement, it can easily be transformed into a flavorful chaat by topping it with crispy papdi, tangy chutneys, and crunchy sev. Whether you enjoy it fresh or cooked, this usal is a healthy and tasty option for all occasions.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 2 cups |
| Onion (finely chopped) | 1 medium |
| Tomato (finely chopped) | 1 medium |
| Carrot (Gajjar, thinly sliced) | 1 medium |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Green Chilli (finely chopped) | 1 |
| Ginger (paste) | 1 teaspoon |
| Lemons (juiced) | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Maharashtrian Goda Masala | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Oil | 2 teaspoons |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions:
-
Heat Oil: In a heavy-bottomed pan, heat 2 teaspoons of oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle and release their aromatic oils.
-
Add Asafoetida: Quickly add a pinch of asafoetida (hing) to the crackling seeds and stir for a few seconds to infuse the flavor into the oil.
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Sauté Aromatics: Add the finely chopped onion, green chillies, and ginger paste to the pan. Sauté until the onions turn translucent and soft, releasing their natural sweetness.
-
Add Vegetables and Spices: Stir in the moong sprouts, chopped tomatoes, sliced carrots, turmeric powder, coriander powder, and Maharashtrian Goda masala. Add sugar and salt to taste. Mix everything well, ensuring the spices coat the vegetables and sprouts evenly.
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Cook the Usal: Cover the pan and let the mixture cook on low heat for 4-5 minutes. The sprouts should soften slightly, though they can also be served fresh if you prefer a crunchier texture, like a salad.
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Garnish and Serve: Once the moong sprouts are cooked (or left fresh if desired), garnish the usal with freshly chopped coriander leaves for a burst of color and flavor.
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Serving Suggestions: Serve this Moong Sprouts Usal as a light snack, or pair it with a wholesome meal of Dal Vangi and Steamed Rice for a balanced meal. For a more festive twist, serve it as part of a chaat by adding papdi, sweet and tangy chutneys, and a sprinkle of sev.
Enjoy the wholesome, nutritious goodness of Moong Sprouts Usal, a dish that brings the flavors of Maharashtra to your table with a healthy, vegetarian touch!
