Sprouted whole moong usal

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
1/2 cup moong beans, sprouted

1 small onion, chopped fine

1 tomato, chopped fine

2-4 garlic cloves

1 talespoon grated coconut (optional)

1 small potato, chopped into cubes (optional)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric

1 green chili, chopped fine

1 teaspoon garam masala

Cilantro for garnish


  • Grind the onion, coconut (if using), tomato and garlic cloves. Heat a tablespoon of oil in the small, 3 liter pressure cooker.
  • Alternatively, use a pan with a tight fitting lid. Add the mustard seeds and lower the heat when they start popping.
  • Add the cumin seeds, green chilli, turmeric powder and garam masala. Let it cook for 30 secondes before adding the onion-tomato paste.
  • Cook till the raw smell of onions turns fragrant and the watery paste turns thick. This should take about 10 min on medium flame.
  • Add the sprouted moong beans, adjust the water and put the cooker lid on. Turn off the heat after one whistle.
  • If using a pan, add the tight fitting lid and cook for about 20 minutes or till the beans are cooked through but not mushy. Transfer to a serving bowl and garnish with chopped cilantro.
  • The usal can be eaten as a side with dal and rotis or as a main dish with rotis. If using, add the cubed potato before adding the onion-tomato paste. Coat it with the spices and cook for a few minutes.


Notes: If cooking in a pressure cooker, make sure to turn the heat off after one whistle. If not the beans will still taste good but will not hold their shape and will be mushy.


Sprouted whole Moong Usal, photo 1Sprouted whole Moong Usal, photo 2Sprouted whole Moong Usal, photo 3





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Simple recipie but we new generation need guidance like this

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