July 19, 2022

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.

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Hesarukalu Usli - Muga Usli - Green Gram Sundal
hesarukalu usli
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

  • 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
  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.
  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


  1. very nutritious usali, love to finish that bowl.

  2. Healthy and tasty usal !

  3. What a healthy dish,good one

  4. Healthy usli, love it anytime.


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