Ussal is a spicy gravy made with sprouted legumes. One can use pulses like green gram ( moong), black eyed beans(lobia/chawli), chick peas(channa), moth beans(moth, matki), horsegram(Kulith) and whole red lentils ( masoor). Ussal is uaually eaten with Pav ( buns) or as a Missal.
Missal is a mixture of the gravy (Ussal) + boiled spiced potatoes (aalu sabzi) +
Poha ( chura) + chopped onions+ namkeen mixture. Adding dahi is optional. Here is the recipe for Ussal ( the gravy)
1 cup dry pulses like ( matki/moth, moong, kulith ( horsegram), white peas/ mutter, black mutter, black eyed beans ( lobia/ chawli)), soaked overnight and sprouted (gives 3-4 cups)
Ingredients:
1 tsp jeera
1 tsp rai
1 onion, diced
5-6 fresh curry leaves
Onion-Coconut Masala paste or 2 tsp garam masala & 2 tsp kashmiri chilli powder mixed with 1/4th cup water
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery ( gud)
salt to taste
3 tbsp oil
Method:
1. Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions.
2. Add the sprouts, turmeric, masala paste and salt and saute for a couple of minutes.
3. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil. Simmer till the sprouts are tender .
4. Add the tamarind and jaggery and simmer for a few minutes more.
5. Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.
Serve hot with rotis or bread with chopped onion and a lime slice on the side.
Missal served with a savoury crips mix ( Chivda) , Poha , aaloo sabzi, onion and lemon. You can add a small bowl of Katt for the very adventerous.
Onion-Garlic masala 2 tbsp, tamarind paste 2 tsp, jaggery - a small lump, oil 1 tbsp, 4 curry leaves, red chili powder 2 tsp,1/4 tsp mustard seeds, salt to taste, coriander.
