Usal Konkani Style / Sprouted Beans and Coconut Curry Recipe
Course: SidesCuisine: Indian, KonkaniDifficulty: Medium4
servings10
minutes40
minutes
A Konkani style usal in which sprouted mixed beans are cooked with roasted coconut gravy. A healthy protein dish which is very flavorful, thanks to fennel and coriander seeds.
Ingredients
2 cups of sprouted mixed beans or lentils
1 medium onion, chopped
1 inch of ginger, finely chopped
6 medium garlic cloves, finely chopped
1 sprig of curry leaves
2 medium tomatoes
1/2 cup of grated coconut
1 Tbsp of coriander seeds
1 Tbsp of fennel seeds
5-6 fenugreek seeds
7-8 pepper corns
4 dry red chilies
1/4 tsp of turmeric powder
Salt to taste
1/2 Tbsp of oil
Directions
- Pressure cook beans and tomatoes together in 4 cups of water for 3 whistles over medium heat. Keep it aside.
- Heat oil in a pan, then add fenugreek seeds, pepper corns and dry red chilies.
- After 30 seconds add curry leaves, ginger, onion and garlic. Let it cook until the onion is golden brown.
- Now add coconut and saute till it is dry for about 2-3 min. Then add fennel and coriander seeds and again stir it for 2 minutes till the coconut is golden brown.
- Add turmeric and switch off the heat. Let the coconut mixture gets cool down. Now grind this mixture with little water to a smooth paste.
- Now pour this ground mixture into the cooked beans. Add salt and 1 cup of water and let it come to a boil over medium heat . Add water according to your desired consistency.
Notes
- Serve with rice or chapati. You can use any kind of sprouted beans or lentils you want.