Thursday 5 November 2015

Mung Bean and Courgette Usal

Mung Bean Usal is a traditional Maharashtrian curry made with green mung means. These are available at your local Asian grocery store. In order to get the best out of these nutritious beans, you need to soak them overnight in water. Drain the water the next day and put the beans in a wet muslin cloth. This cloth needs to be tied and put away in a dark place such as a turned off oven or microwave overnight. This will result in the beans getting the sprouts which are supposed to enhance the flavour and nutrition of the final dish.




Serves 4

INGREDIENTS

1 cup sprouted Mung Beans
1 courgette, chopped
1 onion, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp asafoetida
3 tomatoes, finely chopped
1 tbsp. minced ginger and chilli paste
2 tbsp. Sunflower oil
1 tsp sugar
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp. tamarind concentrate
Few springs of coriander leaves, chopped
Salt to taste
Spring onion to garnish- optional

METHOD

Cook the mung beans with turmeric and salt till done. This should take about 30 minutes on medium flame.

In a pan, add the oil, when hot enough, add the cumin seeds, mustard seeds, asafoetida. Once the seeds starts to pop, quickly add the chopped onions, stir till the onions are translucent. Add the chopped courgette and stir fry for a minute.  Add the chopped tomatoes and ginger chilli paste. Cook till the tomatoes are pulpy and a nice aroma emanates from the masala mixture. Add half a cup of water and let the courgette cook for 10 minutes on low flame.

Add the cooked beans and finish off with the addition of tamarind concentrate, sugar and garam masala. Finally, garnish with the chopped coriander leaves and spring onions. Enjoy with plain boiled rice.