This is a Maharashtrian speciality. It is made using soaked or sprouted lentils. Lentils of any one kind or mixed lentils could be used. Sprouting is better as it improves digestibility and nutritional value. Usal tastes good with chapati (Poli in Marathi), thalipeeth, Pav or rice. Taste-wise it is a good blend of salt, spice and sweetness. Yes, some use a bit of jaggery for a sweetish tinge. Generally, Maharashtrian food is less spicy and very modest. Time: 45 minutes (apart from soaking time) Ingredients 250 g sprouts, 2 medium sized onions, ½ tsp ginger garlic paste, 2-3 medium-sized tomatoes, usal masala or veg. Kolhapuri masala(If both are not available use Garam masala), chilli powder to taste, ½ tsp turmeric powder, ½ tsp asafoetida, salt to taste, 8-10 curry leaves, 2 tbsp chopped coriander leaves.2 tbsp oil, ½ tsp mustard seeds., lemon juice to taste. Method 1. Pressure cook sprouts. 2. Heat oil in a pan and crackle mustard seeds. 3. Add ginger-garlic paste and onions. Fry. 4. Add asafoetida, usal masala, chilli powder, turmeric powder, curry leaves and tomatoes. 5. Saute till tomatoes turn pulpy. 6. Add cooked sprouts, water and salt to taste. (water as per your requirement) 7. Cook for 5 minutes. 8. Switch off the flame. Add lemon juice. 9. Garnish with coriander leaves. Note Lemon juice helps to reduce acidity and gas formation according to Ayurveda. ******************************************************************
So yummy! I have some moong sprouts sitting in my fridge, i might just try this. Have you tried any other beans/lentils in place of moong? (also, can you sprout any of the commonly used indian lentils? So far I've only tried sprouting green french lentils and it works like a charm)
Sorry for the late response, @Gouri9. This dish is yummy, it is loved a lot especially by the Maharashtrians and the people from North Karnataka. Thanks for the feedback.
Sandy, you should try elimination by trial; you will definitely find some sprouts that suit you without giving the obnoxious gas problems.
@zales, we can sprout almost all the Indian lentils. In warm weather, it is easier to sprout them. Moong and Matki are the easiest to sprout. Others may need a little extra time. I think kidney beans are tough to sprout and I am told that food poisoning threat is more with Rajma, so it is best to soak and cook even if you don't intend to consume on the same day. Without cooking these seeds create chances of food poisoning. Luckily, we don't eat them Thanks for your feedback.
