Usal Konkani style Recipe / Sprouts curry

Usal Konkani Style / Sprouted Beans and Coconut Curry

Usal Konkani Style / Sprouted Beans and Coconut Curry Recipe

Recipe by Neha NairCourse: SidesCuisine: Indian, KonkaniDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

40

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.
     

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