Sprouts Usal

Sprouts must be one of the healthiest foods on the planet, and so easy to make at home. You can sprout any whole lentil from your Indian shop and most from your supermarket – also some spices like fenugreek which makes lovely sprouts.

The sprouts are added to oil and spices, and are quickly tossed. Then water is added and the sprouts are left to steam until soft. This is quite different to the Chinese/Asian treatment of sprouts, which is to stirfry them. It is a reflection of the different style of sprouts used in the two areas. In India, sprouts are short, barely 1 cm long. Lentils and beans are sprouted until the tiny sprout has shown its face, and then they are cooked. In Chinese cuisines, the sprouts are left to grow until 5 or 6 cm long to add crunchy, fresh, textural elements to a dish.

In India, there is a difference between Usal and Misal dishes – sometimes the two dishes are confused. Usal is a spiced sprouts dish made with one or more sprouted lentils and beans. Traditionally Usal is made with sprouts of moth beans (matki). Usal can be eaten as is, or Misal is made. For Misal, the cooked sprouts are immersed in a spicy thin gravy and topped with farsan, sev, onion, coriander and lemon wedges. Both Misal and Usal can be eaten with Pav – Indian bread buns.

Usually people mix elements of both dishes, according to their taste and preferences – here the Usal is topped with coriander, coconut, onion and lemon.

The book Tiffin by Srinivas is not only a terrific read, it has many recipes are full flavoured and perfectly balanced. This recipe is one for a mix of sprouts, cooked over low heat with spices.Β  Delicious.

Similar recipes include Salad of Sprouts, Masoor Sprouts Rice, Pudla with Mung Sprouts, and Sprouts Sundal.

Browse all of our Sprouts recipes and all of our Usal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Summer recipes.

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Sprouted Masoor Usal

Delicious!

A long time ago, an Indian friend sent me a recipe for Masoor Usal – the one that her mother makes. All this time later, I have forgotten who that was. (If it is you, please let me know!)

All I can say is that this recipe is wonderful. Deep comforting flavours, soupy enough to eat with rice, but with the ability to control the liquid if you prefer it as a side dish.

Similar dishes include Mixed Sprouts Usal, and Urad Sprouts in Sesame-Yoghurt Sauce.

Our other Usal recipes are here. You might like to browse other Sprouts recipes, or other Masoor lentil recipes. Take some time and explore all of our Indian recipes. Or simply browse our Late Spring dishes.

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Urad Lentil Sprouts in a Sesame Coconut Yoghurt Sauce | Sabut Urad Usal

Urad sprouts are unusual, and here they are in a yoghurt gravy.

This is a dish from Maharashtra in India. Whole urad or muth beans and sprouts are the traditional favorites, but you can also use sprouted chick peas, aduki or mung beans in this dish. Sprouted beans are bursting with nutrition because they are a living, growing food. When left raw, their flavor may be strange to the newcomer. In this dish, however, flavor is obtained without sacrificing the nutritive value of the sprouts.

Similar dishes include Mixed Sprouts Usal, and Masoor Sprouts Usal.

Check out all of the Urad recipes . Perhaps you are also looking for sprouts recipes. Browse Yamuna Devi’s recipes. OR be inspired by our Mid Autumn dishes . You can also browse our Indian Essentials.

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