How to make Mixed sprout ussal -
When crunchy sprouts meet a coconut and spice masala, something wonderful like this Maharashtrian ussal happens.When crunchy sprouts meet a coconut and spice masala, something wonderful like this Maharashtrian ussal happens. Usal, a traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed sprouts (e.g. moong, matki, chana), Curry leaves (कड़ी पत्ते )
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Stir Fried Aubergine Aloe Vera Aur Methi Ki Subzi Aloo Gobhi Peanut Curry with Samo
Mixed sprout ussal Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed sprout ussal Recipe
Mixed sprouts (e.g. moong, matki, chana) 130 gram
Curry leaves 6-8
Onions chopped 2 medium
Ground turmeric 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Goda masala 1 teaspoon
Grated jaggery 1 teaspoon
Salt 1/2 teaspoon
Black mustard seeds 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Grated fresh coconut 1 tablespoon
For the paste
Garlic cloves 6-7
Green chillies chopped 3-4
Cumin seeds roasted 1 teaspoon
Grated fresh coconut 30 gram
Method
Step 1
First, grind the garlic, chillies, cumin seeds and grated coconut together to make a smooth paste. Set aside.
Step 2
Heat a non-stick pan, add the mustard seeds and fry until they crackle. Add the curry leaves and onions and roast, stirring continuously, until the onions turn light golden.
Step 3
Mix in the prepared paste and cook on a medium heat for 3–4 minutes.
Step 4
Add the turmeric and red chilli powder, goda masala, jaggery and salt, and stir well.
Step 5
Add the sprouts to the pan, mix well, and then add enough water to cover just the mixture. Bring to the boil and cook on a medium heat, stirring occasionally, until the sprouts are cooked. Garnish with the coriander leaves and coconut.
Nutrition Info
Calories : 521 Kcal
Carbohydrates : 67 gm
Protein : 16.7 gm
Fat : 20.7 gm
Other : Fiber- 20.4gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
