Sprouted green gram usli | hesaru kaalu usli recipe

hesaru kaalu usliSprouted green gram usli | hesaru kaalu usli recipe – a hearty breakfast  quick recipe, where sprouted green gram is sauteed with fresh grated coconut and is tempered with spices.

I welcome my new year with a bucket list of new year resolutions, and I believe you too may have started it the same way. And this list have been piling on from few years now and these continue to be my new resolution every new year. That one wish which stands at top and in bold is losing some extra pounds and clean eating.

Although I don’t want to talk about my weight 😉 , but I must say that my diet have been more shifted to home cooked food than outside junks. Over years, I’ve  found that cooking has become my own spa therapy to relax. I try to recreate simple recipes which mum cooked for us back home. I miss and yearn those simple food which mum cooked, on which I made faces & even denied having it.

One such recipe is hesaru kaalu usli for breakfast. Usli in kannada means sauteed dish together with grated fresh coconut plus a tempering. This is a time friendly yet healthy and tasty recipe, which we can try than our regular bread & jam.

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Green gram usli | hesaru kaalu usli recipe

Serves : 2 people
Preparation time : 10 mins
Cook time: 20 mins
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Ingredients
1/2 cup green gram / hesaru kaalu
2 tbsp. fresh grated coconut
2 green chili, slit
1 tsp sugar
salt to taste

For tempering
1 tbsp. oil
1 tsp mustard seeds
2-3 garlic cloves, roughly cut
3-4 short red chilies
1 spring of curry leaves
pinch of asafoetida
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Step by step method
1. Wash 1/2 cup of green gram thoroughly in running water. Soak it overnight or minimum of 8 hrs. Drain all water, cover it and keep it in dry place. Since we have hot climate here, green gram spouted very well next day.
2. Take green sprouts in a sauté pan, add salt, slit green chilies, about a tbsp. of water and allow it to cook in low flame. I like my sprouts half cooked, you can add more water and cook it till well done if you like it so.
3. Once it is half cooked add sugar and mix it.
4. Add fresh gated coconut, mix it and cook for 2 more minutes. Once done, put off the stove.
5. Meanwhile, for tempering, heat 1 tbsp. of oil in a small pan, add mustard seeds, once they crackle, add garlic, red chilies, curry leaves, asafoetida till garlic turns brown.
6. Pour the tempering over the sautéed green gram and give a good mix.
7. Serve it with a cup of hot tea.

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Notes

1. As I mentioned earlier, in this recipe green gram is half cooked, i.e I have not cooked the gram till  soft, you can add more water and cook it till well done.
2. Add little water if needed, to avoid burning of the gram.
3. Adding garlic is optional.

 

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