Posted in Easy Sabzis, Region specials

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.


Here goes the recipe:

Serves: 3


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.






Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter:

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