Name: Mixed Sprouts Usal
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 0.25 cup Mixed sprouts (sprouted moth beans, green gram, chickpeas, etc.); 0.25 Finely chopped large onion; 0.25 Finely chopped large tomato; 2 tbsp Grated fresh coconut; 1 Finely chopped green chili; 0 Ginger (garlic paste - 1/2 teaspoon); 0.5 tsp Mustard seeds; 0.5 tsp Cumin seeds; 0 A pinch of asafoetida (hing) (hing); 0.25 tsp Turmeric powder; 0.5 tsp Red chili powder; 0.5 tsp Coriander powder; 0.25 tsp Garam masala; 0 Salt to taste; 1 tbsp Cooking Oil; 1 cup Fresh coriander leaves for garnish. Water

Instructions

This recipe will make 1 serving of sprouts usal.Wash and soak mixed beans overnight.
Drain water and tie them in a cloth.
Keep in a warm place for 1-2 days until sprouts appear.
Pressure cook sprouts with a pinch of salt until soft but not mushy. Set aside.
Heat cooking oil, add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
Sauté onions until golden brown.
Add ginger-garlic paste, chopped green chilies. Sauté until the raw smell disappears.
Add turmeric, red chili powder, coriander powder, and garam masala. Mix well.
Add chopped tomatoes, cook until soft and oil separates.
Blend grated coconut with water to form a smooth paste. Add to the pan.
Mix in cooked sprouts, adjust consistency with water.
Add salt, simmer for 10-15 minutes for flavors to meld.
Garnish with fresh coriander leaves.
Serve hot with chapati or rice.