Usal (A Mung-Bean Curry) Recipe - Cooking Index
Usal (A Mung-Bean Curry) Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Mung beans - cooked - (save the water) |
| 1 cup | 62g / 2.2oz | Onion - chopped fine (medium) |
| 1 | Ginger - grated | |
| 3 | Garlic cloves - minced | |
| 1 | Tomato - chopped (medium) | |
| 1 teaspoon | 5ml | Cumin seeds |
| 1 | Green chile - (opt), chopped | |
| 1 teaspoon | 5ml | Cayenne - (optional/to taste) |
| 1 | Turmeric | |
| 1/2 teaspoon | 2.5ml | Cumin powder - -and- |
| 1 teaspoon | 5ml | Coriander powder - -or- |
| 1 teaspoon | 5ml | - curry powder |
| Garnish | ||
| Lemon juice | ||
| Cilantro - chopped | ||
| 2 teaspoons | 10ml | Oil |
Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato - saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10-15 minutes. Garnish.
Serve with rice/flat breads.
Freezes well.
Source:
"Mangalorean Cuisine" by Saranya S. Hegde
Average rating:
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