How To make Usal (A Mung Bean Curry)

SPLIT GREEN MUNG BEANS CURRY / VEGAN RECIPE / SIMPLE RECIPE

INGREDIENTS
1 and 1/2 cups of split green mung beans
3 tbsp of cooking oil
1 bay leaf
1 tsp of cumin seeds
1 medium size onion, sliced
3/4 tbsp of ginger garlic paste
2 medium size to tomatoes, chopped
1/2 tspof ground turmeric
1 tsp of ground coriander
1/2 tsp ground cumin
1/2 tsp of ground red chilli
3 green chillies
salt to taste
some chopped coriander leaves
NOTE - Adjust the spices according to your taste.
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Moong Beans Curry In Pressure Cooker - Whole Green Mung Curry - Green Mung Dal

Note: You can also make this curry without soaking the beans. If you don’t want to soak the
moong beans then you need to add more water (add extra 1/2 cup water, total 2 cups water) and
cook them for 7-8 whistles over medium flame or until the beans are soft to touch.

Ingredients:
1/2 cup Moong Beans (sabut mung dal/green gram), soaked in water for 4 hours or overnight
1 tablespoon Oil
1/4 teaspoon Mustard Seeds, optional
1 teaspoon Cumin Seeds
1 medium Onion, finely chopped (approx. ½ cup)
1/2 teaspoon grated Ginger
1 Green Chilli, chopped
4-5 Curry Leaves, optional
1 medium Tomato, finely chopped (approx. 1/3 cup)
1/2 teaspoon Red Chilli Powder
1 teaspoon Cumin-Coriander Powder
1/2 teaspoon Turmeric Powder
1½ cups Water
Salt, to taste
2 tablespoons Coriander Leaves, for garnishing


Step by Step Recipe -
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Spiced Sprouted Moong Beans Video Recipe | Ugadela or Fangavela Mung Sabji Bhavna's Kitchen

#Cooking There are few ways you can prepare sprouted moong beans. Sprouted moong beans can be eaten raw in salads and soups, slightly steamed or stir fried with vegetables and even curry or sabji can be prepared using sprouted moong.
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Products in this video:
Deluxe Kitchen Crop 4-Tray Seed Sprouter by VICTORIO VKP1200 -

Organic Whole Green Gram (Green Moong Dal Whole) -

Prestige Deluxe Hard Anodized Black Color Pressure Cooker, 3-Liter -

Stainless Steel Indian Dinner Serving Bowl/Kadahi, Capacity 500ml - Pack of 1 -

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ADZUKI BEAN CURRY / HEALTHY RECIPES / VEGAN RECIPES

#adzukibeancuury #beancurry #bluebellrecipes
INGREDIENTS:
1 and 1/2 cups of adzuki beans, overnight soaked
3 tbsp of cooking oil
1 large onion, sliced
1 inch ginger, sliced
3 cloves of garlic, sliced
1 large tomato, cut into wedges
1 tsp of ground coriander
1/2 tsp of ground cumin
1 tsp of ground red chilli
3/4 tsp of ground turmeric
1/2 tsp of crushed black pepper
salt to taste
3 green chillies
some chopped coriander leaves

Whole Green Moong daal (Whole Green Gram Beans)

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Matki Chi Usal | Healthy & Nutritious Curry | Maharashtrian Recipe by Smita Deo in Marathi

Learn how to make authentic Matki chi Usal - a highly nutritious and easy Maharashtrian main course recipe from our chef Smita Deo on Ruchkar Mejwani.

Ingredients:

1 1/2 Cup Sprouted Moth Beans (Matki)
1 Cup Grated Coconut
1/2 inch Ginger
1/2 tsp Tamarind
1 1/2 tbsp Oil
1/4th tsp Asafoetida
1 tsp Mustard Seeds
3 Green Chillies
6-7 Curry Leaves
1/4th tsp Turmeric Powder
1 1/2 tsp Red Chilli Powder
1 tsp Goda Masala
1/2 tsp Garam Masala
1 1/2 tbsp Jaggery
Coriander Leaves
Salt to taste
Water

Method:

- In a pressure cooker add matki and water. Cook the matki on 1 whistle.
- In a mixer grinder add grated coconut, ginger & tamarind. Grind everything to a fine paste. Keep this mixture aside.
- In a pan heat some oil.
- Add asafoetida, mustard seeds, green chillies and curry leaves.
- Add the cooked matki and mix well.
- Add the coconut mixture and again mix well.
- Then add turmeric powder, red chilli powder, goda masala & garam masala. Mix well.
- Add jaggery, salt to taste and water. Mix well.
- Cover it with a lid for 2 minutes. Once the usal starts boiling switch off the flame.
- Garnish it with coriander leaves and serve hot!

Host: Smita Deo
Copyrights: REPL

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