🇮🇳 Indian Vegetarian

Moong Usal

Name: Moong Usal
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 sprigs Curry Leaves; 1 cup Grated Coconut; 1 cup, rinsed Yellow Moong Dal; 6-8 pieces Kokum

🇮🇳 Indian

Sprouted moong usal, light protein with coconut-kokum tempering. Humble dal, done properly, beats most fancy curries. Pour over rice or dunk rotis straight into the bowl.

Prep 15 min Cook 22 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Curry Leaves2 sprigs
Grated Coconut1 cup
Yellow Moong Dal1 cup, rinsed
Kokum6-8 pieces

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the yellow moong dal in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Whisk the cooked dal till smooth-ish and keep it loose — it thickens as it sits.
3
Warm the ghee, drop in cumin and mustard seeds if using, and let them pop before the onions go in.
4
Build a quick masala of the grated coconut in the tadka pan, let it sizzle into the ghee, and stir it through the dal.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Video: mugachi usal recipe | मुगाची उसळ | sprouted moong dal curry | spicy moong sprout sabzi · on YouTube