Usal (Moong and Moth bean stoup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 51.1
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,191.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.8 g
- Protein: 1.5 g
View full nutritional breakdown of Usal (Moong and Moth bean stoup) calories by ingredient
Introduction
sprouted moong and matki dal sprouted moong and matki dalNumber of Servings: 8
Ingredients
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moong beans, matki (moth) beans, onions, oil, red chili powder, garam masala, tomato, coriander paste, turmeric, coconut paste
Directions
Makes 8 servings, 3/4 cup each.
Soak beans for 12 hours (preferably during the day). Drain and keep covered in a dark place for another 12 hours till beans sprout. Cook in saucepan till al dente (with some salt). Reserve water that is still left in a separate bowl.
Chop onions. Make coriander paste by mixing fresh coriander, cumin, and garlic (with (with water) in blender. Make coconut paste by mixing grated coconut, water, and salt. Saute onions till golden, add coriander paste, turmeric, and sprouts. Saute till beans acquire color, add garam masala, red chili powder, and keep stirring. Add a little reserved liquid to avoid charring. Add coconut paste and remaining liquid and cook till beans feel soft to touch. Add diced tomatoes and some more water if dal looks dry (Err on the side of soupy rather than stewy--the water is absorbed when the dal rests after cooking). Cook till tomatoes soften. Mix well and turn off stove.
Number of Servings: 8
Recipe submitted by SparkPeople user JAYUKAM.
Soak beans for 12 hours (preferably during the day). Drain and keep covered in a dark place for another 12 hours till beans sprout. Cook in saucepan till al dente (with some salt). Reserve water that is still left in a separate bowl.
Chop onions. Make coriander paste by mixing fresh coriander, cumin, and garlic (with (with water) in blender. Make coconut paste by mixing grated coconut, water, and salt. Saute onions till golden, add coriander paste, turmeric, and sprouts. Saute till beans acquire color, add garam masala, red chili powder, and keep stirring. Add a little reserved liquid to avoid charring. Add coconut paste and remaining liquid and cook till beans feel soft to touch. Add diced tomatoes and some more water if dal looks dry (Err on the side of soupy rather than stewy--the water is absorbed when the dal rests after cooking). Cook till tomatoes soften. Mix well and turn off stove.
Number of Servings: 8
Recipe submitted by SparkPeople user JAYUKAM.