Showing posts with label Usli Recipes. Show all posts
Showing posts with label Usli Recipes. Show all posts

September 26, 2017

Hesarukalu usli recipe - Muga usli - Green gram sundal

hesarukalu usli
Hesarukalu usli or muga usli - Usli is a Konkan cuisine prepared with boiled pulses, lentils, fresh coconut and seasoned with chillies. Seasoning with dry red chillies adds some chilli flavor to the dish. Usli is also known as sundal. It is a naivedya and fasting dish usually prepared during Navratri.

When I was a kid,  my mother was making uslis with different legumes with different versions. Sometimes, when we were not eating it for fasting, she was making it with onion, ginger and garlic. But my favourite version is sundal type usli which does not add onion, ginger or garlic.

Even now I make and prefer uslis without onion and garlic. Besides green grams, dry green peas or batani, fresh green peas or matar, brown chickpea, kabuli chana, black eyed beans or lobia, moong dal or green gram dal and ground nuts can also be used to make such uslis.

These protein packed nutritious uslis are usually prepared for breakfast in Karnataka. Green gram or moong is one of the most healthiest legume and is packed with proteins, vitamin C, B and fiber. It is best for weight loss hence using green moong in diet is beneficial for health. Protein is an essential nutrient for the muscle growth.  Here is how to make green gram usli with easy to follow instructions.

Some other interesting fasting recipes in this space

Sago Potato Khichdi
Green Gram Dal Usli
Sago Potato Thalipeeth
Sago Potato Vada

Hesarukalu Usli - Muga Usli - Green Gram Sundal

hesarukalu usli
Hesru kalu usli is a konkan cuisine prepared with boiled green grams and fresh coconut. This is a breakfast and fasting dish prepared during Navratri. 

Prep time : 5 minutes                                                                        
Cook time : 20 minutes
Total time : 25 minutes + soaking time
Recipe type : Fasting dish
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2 cups soaked green grams / moong
  • 1/2 cup grated fresh coconut
  • 1 tbsp chopped coriander leaves
  • 1/2 tsp salt
  • 1/2 tsp sugar

For the tempering
  • 1/2 tbsp oil
  • 1 tsp mustard seeds (optional)
  • 1 green chilli, chopped
  • 4  broken dry red chillies
  • 8 - 10 curry leaves

Method
  1. Wash and soak the green gram overnight or  7 - 8 hours. Drain the water and set aside.
  2. Boil sufficient water on high flame  in a large pan. When the water starts boiling, add the green gram and reduce the flame to medium. Stir in between.
  3. After 5 minutes cover the pan with lid and cook on low or medium flame until the green grams become soft. 
  4. Check the green grams pressing by holding between thumb and index finger. If it is soft, switch off the flame. Otherwise cook some more time till they become soft.
  5.  Leave it 5 minutes. Then drain the excess water.  
  6. Heat oil in a pan  and add mustard seeds to it. When the seeds start spluttering, add the curry leaves, green chillies and broken dry red chillies to it. Fry until the flavour of chillies and curry leaves releases. . 
  7. Then add the boiled green grams and stir for a minute. Add the fresh coconut, salt and sugar. 
  8. Gently stir for a while and switch off the flame. 
  9. Add the coriander leaves and mix well.
  10. Serve the hesrukalu usli hot.

Note
  1. Do not over cook the green grams as the usli may become mushy.
  2. Soaking green grams for at least 4 -5 hrs before cooking is advisable. Soaked green grams can be cooked easily.
  3. You can also boil green grams directly without soaking them. But it takes longer period to cook.
  4. If you are making this for Navratri naivedya and fasting then do not use onion, ginger, garlic and garam masala powder.
  5. But if you want some spicy uslis for your breakfast or evening snack, you can use onion, ginger and garlic. 
  6. You can also add dry red chilli powder and garm masala in small quantity to make it more tasty.
  7. You can use both dry red chillies or green chillies. Dry red chillies add some chilli flavour to the usli
  8. It tastes great when served hot. It doesn't need any side dish. 
muga usli

September 23, 2017

Hesaru bele usli recipe - Muga dali usli - Green gram dal sundal

hesaru bele usli in a plate
Hesaru bele usli or green gram dal sundal - The word  usli or sundal brings the thought of  South Indian breakfast, in the mind of many people.  Yes, its true. Green gram dal usli is an authentic dish of  South Karnataka. This usli is also known as sundal in Andhra Pradesh. They prepare it for navratri to offer God as Naivedyam. 

Besides green gram dal, the legumes such as dry white or green peas, brown chick peas or chana and green gram or moong are also used to make such usli for breakfast. I make this usli once in a week. This dish is a protein provider and energy booster as they contain proteins and other nutrients. These uslis are extremely good for health with average taste. 

If one can think about the qualities of good food and develop the tendency of good eating habit, they may develop interest in eating such authentic, healthy dish. This is a healthy dish with low fat. So health conscious people can prepare and eat it. 

Hesaru Bele Usli - Muga Dali Usli - Green Gram Dal Sundal

hesaru bele usli in a plate
Hesaru bele usli is an authentic dish of South Karnataka prepared by using green gram dal and coconut etc. This usli is also known as sundal in Andhra Pradesh

Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup green gram dal / rinsed and dried
  • 1/2 cup grated fresh coconut
  • 1 dry red chillyi broken
  • 1 tsp mustard seeds,
  • 7-8 curry leaves
  • 1/4 cup chopped coriander leaves
  • 1 tsp sugar
  • 2 tsp lemon juice
  • 2 tsp ghee
  • 2 tsp oil
  • Salt to taste

Method
  1. Heat ghee in a pan. Add green gram dal and fry till the flavour releases.
  2. Boil 5-6 cups of water in a deep vessel. Once the water boils, add the green gram dal to it. 
  3. Then cook it on a medium flame until green gram dals turn soft. Drain and set aside. 
  4. Heat oil in a frying pan and add mustard seeds, curry leaves and dry red chillies to it. 
  5. When they crackle nicely and red chillies turn to brown colour, add the cooked green gram dal. Add sugar and salt to it. 
  6. Mix well and cook covered on low flame, stirring in between for about 2 minutes. Then remove from the flame and add lemon juice, fresh coconut and coriander leaves. 
  7. Mix gently and serve the green gram dal usli hot with a cup of tea, coffee, hot chocolate, milk, fruit juice or lassi. 

hesaru bele usli ready to serve

October 16, 2015

Chickpeas| sundal - Chana usli recipe

Kabuli chana usli  in apan
Chickpeas sundal or chana usli recipe - This is an easy and healthy dish that you can make for this Navratri. This is made by boiling the soaked chana or chickpeas first and then seasoning with dry red chillies and curry leaves. Fresh coconut adds an extra taste to  the dish. For fasting dish, we do not use mustard seeds for seasoning. 

However in case you are not on fast, for better taste you can use mustard seeds for seasoning and coriander leaves  for garnishing while preparing this dish. Usli can be consumed either for breakfast or as a fasting dish. I have already posted couple of  usli recipes such as shenga usli and moong usli which is similar to this recipe. Usli is also known as sundal, guggillu and is a very popular dish in South India. 

Chickpeas Sundal or Chana Usli 

Prep time : 15 mins
Cook time : 30 mins    
Total time : 45 mins
Recipe type : Main Course
Cuisine : Indian
Serves : 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 1 cup kabuli chana / white chickpea, soaked
  • 1/2 cup grated fresh coconut
  • 1/2 tsp sugar
  • Salt to taste

For the seasoning
  • 1 tbsp oil
  • 7 - 8 broken dry red chillies
  • 1 sprig curry leaves

Method
  1. Wash and soak the kabuli chana for 7 - 8 hours. Drain water and add sufficient water. 
  2. Pressure cook till 3 -4 whistles or till the chanas become soft. When the pressure releases, drain the excess water and set aside. 
  3. Heat oil in a pan, add the red chillies and saute till light brown. Add curry leaves and saute for a while. Add boiled chana, sugar and salt. Mix well and saute for a minute.
  4. Add the fresh coconut and stir for a minute or till the coconut combine well. Remove from the flame and serve the kabuli chana usli hot.

Chickpeas sundal or chana usli - step by step pictures

1.  Wash and soak the kabuli chana for 7 - 8 hours. Drain water and add sufficient water. Pressure cook till 3 -4 whistles or till the chanas become soft. When the pressure releases, drain the excess water and set aside

Kabuli chana usli -step 1 and 2

2.  Heat oil in a pan, add red chillies and saute till light brown. Add curry leaves and saute for a while. Add the boiled chana, sugar and salt. Mix well and saute for a minute. Add the grated fresh coconut.
Kabuli chana usli  -s tep 3 and 4

3.  Stir for a minute or till the coconut combine well. Remove from the flame and serve the chana usli hot.
Kabuli chana usli -step 5 and 6

Kabuli chana usli ready to serve



August 6, 2015

Shenga usli recipe - Peanut usli - Ground nut usli

Shenga usli in a serving plate
Shenga usli recipe - Shenga usli is one of the most easiest evening tea-time snack that you can make with few ingredients. It has a delicate aroma of curry leaves interspersed with the smoky flavor of red chillies. Soak and boil the peanuts and then temper with your favorite ingredients, mix the coconut, garnish with cilantro and healthy usli gets ready within few minutes. 

I avoid onions in the usli when I serve it as fasting snack with tea or coffee. Otherwise tempering with onon also adds an extra flavor to the snack. Peanut has several names such as shenga, shengdana, moongfali, bhuimoog, bhunchane, kadlekai, earth nuts, monkey nuts, groundnuts etc. It contains protein which maintains and repairs body tissues.

It also provides energy to the body. Eating handful of groundnuts with a cup of milk is very beneficial for growing children.This is indeed a perfect recipe for you if you are looking for a healthy evening snacks or fasting snack recipe.This is similar to the sundal of Andhra Pradesh as I added coconut and tempered with red chillies, curry leaves and mustard seeds. 

Peanut is one such ingredient that I never forget to buy and store in my kitchen. Besides usli, I also make chutney powder and danyachi koot which is always handy. This is a very simple and flexible recipe to try with your own version. Sometimes for a change, I just prepare the usli and add any one of my favourite dish such as kande pohesusla  upma, etc. to serve my family.

Shenga Usli - Peanut Usli 

Prep time : 10 mins 
Cook time : 30 mins       
Total time : 40 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : serves 2
Author : Vidya Chandrahas


Ingredients 
  • 1 heaped cup of peanuts / shenga
  • 4 tbsp grated fresh coconut
  • 2 tbsp chopped cilantro (optional)
  • 1/4 tsp salt or as required

For the tempering
  • 2 dry red chillies, broken
  • 1 sprig curry leaves
  • 1/4 tsp mustard seeds (optional)
  • 1 tbsp oil or as required

Method
  1. Hand-pick the peanuts. Wash and soak with sufficient water for 6 hours. 
  2. Drain the water and add 2 cups of fresh water. Cook the peanuts in a pressure cooker till 3 whistles. 
  3. When the pressure releases, remove the container from the cooker, drain excess water and set aside.
  4. Heat oil in a pan and add mustard seeds. When they start sputtering add the red chillies and curry leaves. Fry till the red chillies turn light brown and aromatic. 
  5. Add the peanuts and salt to it. Saute for 2 minutes. Add the coconut and mix well. 
  6. Add the chopped cilantro and mix well. Turn off the flame and serve the shenga usli hot.

Shenga usli - step by step pictures

1.  Hand-pick the peanuts. Wash and soak with sufficient water for 6 hours.
soaked peanuts

2.  Drain water and add 2 cups of fresh water. Cook the peanuts in a pressure cooker till 3 whistles. 
3.  When the pressure releases, remove the container from the cooker, drain excess water.
boiled peanuts

4.  Heat oil in a pan and add mustard seeds. When they start sputtering add the red chillies and curry leaves. Fry till the red chillies turn light brown and aromatic.
tempering prepared to make  shenga usli

 5.  Add the peanuts and salt to it. Saute for 2 minutes.
add boiled peanuts

 6.  Add the grated fresh coconut.
add fresh coconut

7.  Saute for 2 minutes.
mix the coconut with peanuts

8.  Add the chopped cilantro and mix well.
add coriander leaves

9.  Turn off the flame.
mix the cilantro

10.  Serve the shenga usli hot.
Shenga usli is ready to serve


Note

  1. You can make similar type of usli with kabuli chana or white chickpea, brown chickpea, green gram or moong, dried green peas or vatana and split green grams or moong dal.
  2. Though the recipe seems very simple, it is worth a try as it is very nutritious.
  3. As a variation you can also mix the groundnut, kabuli chana,  green gram and peas together to make a usli with different taste and combination

Also check 

Matki (Moth Beans) Usal

logo