norwegian cooking: Moogachi Usal Version I… a traditional Maharashtrian way of making sprouted legumes

Hi!

Dear friends, kindly excuse me for a few more days as I have a very poor connectivity due to which visiting other blogs has become very difficult for me. I hope you will understand my problem.

Today I share an extremely simple and traditional preparation made in Maharashtra. I love this from the core of my heart especially when served with Pav. Usal – Pav make an excellent combo. Any Maharashtrian thaali is never complete without the Usal.

The Usal is made with the whole foods after they are sprouted. It can be made in various ways and here I am sharing one of the ways. In this preparation I have used whole moong or the green bean, one can try it with any other whole sprouts too.

This preparation hardly takes any time to make, needs very less oil and is extremely nutritious as it’s rich in proteins.

Ingredients

2 cups cooked sprouts

2 onions chopped

2 tomatoes chopped

a few curry leaves

a pinch of strong asafetida

1 tbsp coriander pwd

1 tsp cumin pwd

1/2 tsp jaggery (optional)

1/2 tsp goda masala (traditional maharashtrian masala)

1/2 tsp turmeric

1 tsp red chili pwd

salt to taste

oil for cooking

1 tsp mustard seeds

To grind together

about 1/2 fresh coconut grated

1 green chili

2 large garlic pods

an inch piece ginger

1/2 tsp cumin seeds

Method

Grind together all ingredients under heading to be grind.

Pressure cook the sprouts for one whistle. Do not over cook.

Heat oil and add mustard, curry leaves and asafetida. Add chopped onions and saute till light brown in colour.

Now add the tomatoes followed by turmeric, chili pwd, coriander, cumin pwd and salt to taste.

Mix the cooked sprouts, cook for a minute and now add the ground coconut mix.

Add about a cup of water, jaggery, goda masala and bring the curry to a boil, simmer and cook for 5 more minutes.

Serve hot with some chopped cilantro, a piece of lime and some sev with pav/bun. It’s a perfect lunch or dinner for lazy days and even when one wants to break the monotony of regular cooking.