It all started when I bought a bag of sprouted moong dal to make this soy chunks sprouted moong biryani for FSB. I had half a bag leftover and turned to my trusted Facebook Page for ideas. I got a lot of suggestions, most revolved around chaat. Since I am lazy, and since of the suggestions coincided with a recipe in one of the books I was reading - Ginger and Ganesh - I decided to go with a Maharashtrian Usal Recipe.
Usal is made with maki or moth bean sprouts. Using moong sprouts for usal is also not uncommon so I decided to go ahead and do just that. I also learnt from the book that Misal is Usal with has been spiced up a bit more and made into a kind of chaat. I hear this is very common street food in Maharashtra. If any of you know more, do leave your insights in this post :)
Usal is a dry side dish that's amazingly flavourful. Serve with rice and some gravy or make this into a gravy dish. I personally prefer the dry version.
Moong Usal Recipe
Adapted from Ginger and Ganesh
2 cups moong bean sprouts
1 onion, chopped
1/2 of a tomato (or 1 small tomato)
1" piece of ginger, minced
2-3 flakes of garlic, minced
1 tsp amchoor (dry mango powder) or 1/2 tsp tamarind paste
1-2 green chillies, chopped
A pinch of turmeric powder
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1 tsp Kitchen King Masala (or garam masala / goda masala)
1 tsp grated jaggery or brown sugar (or regular sugar)
2 tbsp oil
Salt to taste
How I Made It:
1. Heat oil and add the onions and green chillies. Saute until the onions have turned a light brown.
2. Add the minced ginger and garlic and fry until the raw smell disappears - about a minute.
3. Now add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.
4. Add the sprouted moong dal and chopped tomato along with the tamarind paste or amchoor (I used tamarind paste). Sprinkle some water and cook on low flame covered for 8-10 mins.
5. When the beans have turned crunchy and chewy, add the garam masala, and garnish with chopped coriander.
Serve hot with steamed rice and some gravy.
Note: you can pressure cook the sprouted beans until soft and then follow same recipe. I prefer to leave it crunchy.
Sending this to CWS - Moong Beans hosted by Priya.