Regional Gravies...that's our theme this month at Beyond Curries. If that doesn't tickle your foodie soul, nothing else will!

India being a nation of diverse religion, we enjoy a splendid variety of regional food, the sweets, the snacks, the festival foods and the mighty curries. It's so exciting to know that though people of different regions and caste, do not know much about the culture or customs of each other, yet the food breaks the barrier and we can see the South Indians enjoying North Indian Delicacies, while the people from north go ga-ga over the Idlis and Dosas of South. The Gujratis love to eat Mumbaiya Pavbhaji,while the Mumbaikars crave for Khaman Dhokla. The Sindhis incorporate Punjabi meals like Paneer Paalak in their cuisine, while Punjabis find Sindhi Kadhi irresistible. And these are just few examples. If you look out for the People swearing by the taste of Bengali Rosgollas, Rajashthani Gattey ki Kadhi, Hyderabadi Biryani, etc we can obviously go on and on and on.......

Isn't it amazing to know that the food knows no boundaries????

Well coming to today's recipe, it is one of the Maharashtra's most loved Curry, called Usal.
Usal is a simple yet flavorful curry made with sprouted beans. Depending upon the type of dried beans used, its called as Matki chi usal (Moth Beans), Moong Chi Usal (Whole green grams), Vatana chi Usal (Made with dried white peas), so on so forth....

Photobucket

There are obviously many ways to cook this healthy curry, and the one shared here today is one of the simplest method, involving least of spices and using mixed sprouts instead of just one. Does anything get better than this?

Photobucket


Recipe: Mixed Sprouts Usal
Prep Time: Check out this article for all the queries regarding soaking and sprouting different legumes (Thanks to Jaibee for providing the link)
Cooking Time:25 minutes
Serves:Two Adults
Recipe Level: Basic
Spice Level: Low or Medium
Recipe/Post by: Alka


Ingredients:

  • Mixed Sprouts 2 cups
  • Onion 1 large
  • Tomato 1 (plump one )
  • Green chillies 1 or 2 ( As per taste, in our case 1 green chilly is just enough)
  • Ginger 1 inch piece
  • Salt as per taste
  • Turmeric powder 1/4 tsp
  • Coriander powder 1 tsp
  • Garam masala powder ( or better still, Ghoda Masala ) 1/2 tsp
  • Oil 2 tsp
  • Freshly squeezed lemon juice and coriander leaves for garnishing
Special Utensils:

I prefer to cook this curry in Pressure cooker. Could be cooked in any pan too.
Procedure:
  1. Prepare mixed sprouts or one can use store brought sprouts too.
  2. In a pressure cooker (Or a pan) add 2 tsp of oil, add finely chopped onions and saute till light brown in color
  3. Add grated tomato, chopped ginger and green chillies. Add turmeric powder, coriander powder and stir and cook well till mushy mixture is obtained. If using pressure cooker, just add the spices and a cup of water, close the lid of pressure cooker and wait for 2-3 whistles.
  4. Whisk the gravy well with wooden whisker/ Churner (Mathni) and add sprouts.
  5. Add salt and some water. Kindly note that this recipe is not of dry Usal, but with some gravy, so add at least 2 cups of water. If using pressure cooker, cook for 2 whistles.
  6. Add garam masala powder and cook the curry till sprouts take up the flavor of spices.
  7. Adjust the consistency of gravy as per choice, making it dense if eating with roti or making it runny if opting to relish it with Pav (Dinner rolls).
  8. Garnish with coriander leaves, squeeze out some lemon juice and enjoy a hearty bowl of healthy bliss!

Special Notes/Tips:
  • Always make a sensible choice while sprouting mixed beans, since beans tend to take up long time to soak and sprout while others like moong beans are much quicker to amaze you with tender shoots.
  • If buying sprouts from store, please rinse it well with water. Though it takes away some nutrition, but saves you from consuming chemicals, mud particles, or the germs if the beans are handled un-hygienically while soaking and sprouting. The best thing is to sprout your beans at home.
  • You can serve it with some farson, sev papdi or Mumbai bhel , and chopped onion to make misal and if to that you add some fresh curd while serving, then it becomes dahi misal...both being the famous street food of Maharashtra.


Subscribe to Beyond Curries

RSS Feed Subscribe by Email Subscribe in a Reader
| Copyright © BEYOND CURRIES 2009 | | All rights reserved |
Legal action will be taken against anyone who violates the copyright laws.

Add This Page:

8 comments

  1. PriyaVaasu // 4 September 2010 at 14:00  

    Yummy and Protein-Power Packed Dish!!!

  2. Vidhya // 4 September 2010 at 14:03  

    wow that looks really tempting and yummy. Wonderful click:)

  3. Torviewtoronto // 4 September 2010 at 15:19  

    Looks delicious healthy
    Check out the event in y site

  4. Priya (Yallapantula) Mitharwal // 5 September 2010 at 22:56  

    wow, what a delicious and healthy looking curry :)

  5. PreeOccupied // 6 September 2010 at 04:54  

    Lovely recipe with sprouts. I can eat a bowlful of it. I lurve sprouts.

  6. Hari Chandana // 7 September 2010 at 20:19  

    Looks too good and healthy.. thanks for the delicious recipe.. nice clicks too !!

  7. Mriganayani // 9 September 2010 at 02:10  

    No it does not - I mean nothing gets better than this. I still eat this for breakfast when I visit the land of Usal pav - Mumbai! But here, I'm just plain lazy. Wish I can eat your platter now!

  8. Ann // 14 September 2010 at 01:34  

    Thanks for the recipe, I have never attempted a gravy curry with sprouts. We just throw sprouts into dry saute type veggie dishes. This is bookmarked!