North Karnataka Usli
Veg
Vegan
Stir-fried sprouted pulses — horsegram, chana dal, or a mixed legume medley soaked, boiled until just tender, and cooked dry with mustard seeds, curry leaves, dried red chilli, and grated fresh coconut. A protein-dense, versatile side dish standard on the North Karnataka lunch plate alongside jolada rotti, dal, and a vegetable curry.
Cuisines
Udupi
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | green gram (moong dal) |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 tablespoons | grated coconut |
| 2 tablespoons | finely chopped coriander leaves |
| 2 tablespoons | lemon juice |
| 2 pieces | green chilies, slit |
| 1 teaspoon | salt |
| 1 cup | water |
Instructions
- 1 Wash the green gram thoroughly and soak it in water for about 4 hours or overnight.
- 2 Drain the soaked green gram and set aside.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds to the hot oil and let them splutter.
- 5 Add cumin seeds, asafoetida, and green chilies. Sauté for a minute.
- 6 Add the drained green gram to the pan and mix well.
- 7 Add water and salt, then cover and cook until the green gram is tender, about 10-15 minutes.
- 8 Once cooked, remove from heat and add grated coconut, lemon juice, and chopped coriander leaves.
- 9 Mix well and serve warm.
Tips
Adjust the number of green chilies according to your spice preference.