Moong Usal

Sprouts are great for health. But not everyone like to have them as salads. I like to make curry so that it goes great with rice and rotis. In Maharashtra, its called “usal”, meaning medium consistency gravy which can be eaten all by itself by garnishing with farsan/sev or with rotis.

Moong Usal

Here’s the recipe:


Brown  moong (sprouted): 1 cup

Onions: 2 finely chopped

Tomatoes: 2 big finely chopped

Peanuts:1 tbsp

Oil: 1 tbsp

Hing: a pinch

Mustard seeds: 1 tsp

Turmeric powder: 1 tsp

Red chilli powder: 1 tbsp (kanda lasun masala can also be used in place of this)

Garam Masala: 1 tsp

Salt: as per taste

Jaggery: 1 tbsp

Curry leaves: 1 spring

To Garnish – Coriander leaves: 2 tbsp finely chopped


  1. Soak the moong in water overnight. Morning discard water and tie in a towel and allow it to sprout. It would take a day in warm climate.
  2. Heat heavy bottom pan. Add oil,peanuts mustard seeds,curry leaves, and hing.
  3. Add the onions once the tadka splutters and fry till translucent.Next goes the tomatoes.
  4. Add the turmeric and chili powder.Saute till oil starts leaving the sides.
  5. Add the moong and mix well. Add salt, jaggery and water as needed and cook for 20 minutes till done.
  6. Alternatively, you can pressure cook for 3-4 whistles. If the sabzi is dry you can add more water to make it a gravy.
  7. Garnish and serve with rotis or plain rice and dal.

Moong Usal




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