• 1 cup green gram, whole (Moong),
  • 2 crushed garlic cloves (optional),
  • 2 tsp grated jaggery,
  • 1 tbsp fresh grated coconut,
  • 2 tsp cumin seeds,
  • 3 dry red chilies or green chilies,
  • 1 tsp mustard seeds,
  • 1 tsp turmeric powder,
  • 1 tsp asafoetida,
  • chopped coriander leaves,
  • 3 tsp oil,
  • salt to taste.


Put unwashed whole green gram in a pan. Fry for 10 minutes without oil. Wash them and keep aside. Roast cumin seeds and coconut together. Grind into a fine paste. Heat 1 tsp oil. Add mustar seeds. When they crackle, add turmeric powder and garlic cloves. Add green gram and water. Cover and cook till soft. Add ground coconut, salt, jaggery to the usal and mix. Cook for few more minutes. In a separate pan, heat 2 tsp oil. Fry crushed red chilies and asafoetida. Pour this over the usal. Garnish with coriander leaves and serve. (This is a quick method to make usal. You need not have to use sprouted green gram. Use black eyed beans for Chowli usal instead of whole green gram.)

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