Thursday, April 24, 2014

Moogadali Usli (Seasoned Split Moong Bean)

Moogadali Usli is simple protein filled breakfast. In this recipe, the lentil is cooked and then seasoned with the basic ingredients. I adapted this recipe from a cook book written by Jaya V Shenoy. I tried making it according to her instructions and it turned out mushy. Eating it was not pleasant. So I tried cooking the lentil in excess water as in this recipe. It turned out just the way I wanted.

Generally usli is served for breakfast and is paired with Teek phovu . Usli is also a popular dish made in temples, often served as 'prasadam'. Do try making this quick and healthy dish. 

  • Moong Dal (skinless) - 1/2 cup
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Green Chilli - 1-2
  • Curry Leaves - Few
  • Ginger, grated - 1 tsp
  • Turmeric powder- 1/8 tsp (optional)
  • Grated Coconut, fresh/frozen - 2-3 Tbsp
  • Salt - To taste


Wash moong dal and cook it in 3-4 cups of water. This will take around 10- 15 minutes. The dal should be well cooked but still hold its shape (You can check it by pressing it between your fingers). 

Once cooked, turn off the heat and drain the water completely.

Now in a pan, heat oil. Once hot, add mustard seeds. After it pops, add green chilli pieces, curry leaves and grated ginger. 

Once they cook add turmeric powder and then cooked moong dal, salt. 

Mix well. Once everything comes together, add grated coconut. 

Mix and continue heating for a minute. Then turn off the heat. Moogadali Usli is ready!!

Serve it hot as it is or along with Teek phovu .

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