Goan Usali Recipe

This Goa Usali is a vegetarian dish prepared from moong beans sprouts and potatoes on the stovetop.

The Goan way of making usali is different. for one we use a mixture of pulses and vegetables. Usal is sweetish, with no garlic or onion, there is an addition of boiled sweet potato or potato. All this gives The Goan Usali a distinct flavour. 

This scrumptious Indian curry is generally simmered with a few spices and pulses. What will go in the cooking pot will depend on what is available. The options range from bamboo shoots to crushed jackfruit seeds.  You can add banana flowers, breadfruit, raw banana or tubers. Tubers used can be sweet potato, elephant’s foot (suran), and Asiatic yam. The local bitter and sweet tubers called kadoo karande, good karande are also used.

In Goa, there is a predominant use of moong as it is light for digestion. The whole dish is favoured especially in the Hindu month of Shravan. When most Hindus avoid fish and chicken, and eggs.

But, there is no addition of onion and garlic the Goans are very strict about it. In fact, there are separate vessels, knives etc for Vegetarian days. Some of the favoured "Shivrak" or vegetarian recipes are Mooga Kann, Vegan Dessert, Goan Style Potato Sukhi Bhaji Recipe, Banana Preserve.

I have made this curry on the stovetop but you can use Instant Pot, a pressure cooker or an electric rice cooker.

Contents:

• This Goan Usali Recipe and me
• Why MSK Usali recipe
• How to make Goan Usali Recipe
• For Your Questions
• Some Goan Festive Recipes
• Recipe card
• Pin for later

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Why MSK Usali recipe

Make this Usali recipe as 

• Easily adaptable to your pantry ingredients
• Uses a variety of legumes, pulses, vegetables
• Satvik, i.e. no onion, no garlic recipe
• Crowd pleaser
• Double, triple or halve as needed

Masala or Spice Mix for Usali

Goan Cuisine is famous for its curry.  The curry paste called “Vatan” uses coconut and is freshly ground every day.

In this recipe but we do not use any coconut. The masala used here you can crush in a mortar pestle. How easy can a masala get? But if you are interested in a coconut-based stew then check Mooga Gathi alias Sprouted Mung The Goan Way.

You can garnish with coconut and coriander leaves. I have not used both as I have neither of them in my stock today.

Before we make our flavourful curry

To make this sprouted moong curry the first thing we need is sprouts. So shall we make some?

To make this sprout curry you need to plan a bit. Plan as you need to make moong sprouts the rest are pantry ingredients.

You can always buy the sprouts but I will not like to spend good money on something I can make easily and need no hard work.

Depending on your place of stay you will need 2-3 days depending on the weather to make sprouts. I do not use any special equipment just plain old tea towels.

Shall we make some Sprouts at home?

• Take your moong beans or green gram beans in a vessel. Run your eyes and see if there are stones etc and rinse the beans. (Image 1)
  • If you live in a cold place or you need the soaked beans early use lukewarm water to soak the beans. (Image 2)
• Remember the beans will swell so use a big vessel and add water to soak the beans. Now add more water so that the water is a good 2 knuckle above the beans cover and set aside 5-6 hours. Use a casserole dish and lukewarm water if you live in a cold place. (Image 3)
• See these are well-soaked beans. (Image 4)

• Now drain these beans in a sieve and wash them under running water. I like to do this as we live in a hot humid place and washing with clean running water we avoid fungus and the smell. (Image 5)
• Once well rinsed add the soaked moong beans to a thin tea towel or any muslin cloth. Bring the edges together and cover the beans up. (Image 6)
  • My mom used to keep the pestle on the tied-up bag. She used to claim that the sprouting is quick. I now agree with her and wish I could tell her.
• So by the end of day 1, I have this setup that I am leaving the sprouts out on the kitchen counter. (Image 7)
• These are my sprouts in the morning. (Image 8)
• I could use these today but I need longer sprouts. So I will sprinkle some water on the cloth and let nature do its work.
• It is day 1 evening and my sprouts are ready. (Image (9)

• Check my pro tips for making the sprouts

How to make Goan Usali Recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Sprouts
• Potato
• Oil
• Mustard
• Cumin seeds
• Asafoetida powder
• Green chillies
• Curry leaves
• Turmeric powder
• Red chilli powder
• Tamarind Pulp
• Jaggery
• Black pepper
• Cloves
• Coriander powder
• Cumin powder
• Salt

Method:(details and pics, stepwise desc)

• Coarsely grind the pepper and cloves.
• Meanwhile, peel the potato and cube it.
• In a kadhai/wok heat oil.
• Add the mustard, cumin and asafoetida. Let them splutter.
• Add green chillies and curry leaves and give a quick stir. (I dry my curry leaves in the microwave or wok and then grind them up).
• Add the potatoes stir and add the moong sprouts. 
• Add the turmeric and red chilli powder. Mix well. Cover and cook for about 5 minutes on medium flame.
• Add the tamarind pulp, jaggery, and salt. Add water and mix well. Cook on a medium flame for 5 minutes.
• Add some more water if needed to cook the mixture well. Once the water comes to a boil, lower the flame. The reason is it saves your cooking gas. (I needed about ¼ cup of water.  The amount of water you will need will differ. Add as needed.)
• Add pounded pepper and cloves, coriander seed powder and cumin seed powder.
• In about 5 minutes the aroma of the Usli fills the kitchen.
• Check the seasonings and switch off the flame.
• Keep covered and let the flavours mingle.

Substitutes:

• Use Bamboo shoots, crushed jackfruit seeds, banana flowers, breadfruit, raw banana or tubers. Add Sweet potato, elephant's foot or suran and Asiatic yam. Locally kadoo karande, good karande are used too. Again these are as available or as your garden will yield.
• If you plan to use onion and garlic add in the tempering and saute. Chopping them fine will ensure they blend in the gravy.
• Add more water to make a slight gravy.

Variations:

• The usali in Goa that I have eaten are generally dry dishes. You can keep some water for the gravy if you so desire.
• This mooga usal uses no coconut but the Typical Mooga gathi made in Goa uses coconut. You can check the recipe for moooga gathi again a no onion, no garlic recipe on my blog.
• This curry can be made in the pressure cooker too. Add all the ingredients and pressure cook for 1 whistle. Let the pressure drop naturally. 
• The Karnataka/ Maharashtrian style of making moong or moth beans usal is what my girls love. I use onion, garlic and a chutney of coriander leaves. You can check it out here.

Equipment:

You will need

• Bowls
• Sieve
• Tea towel
• Wok
• Mortar pestle
• Spoons

How to serve:

• This easy flavourful vegetarian Goan curry is a staple and a regular staple when Goans are fasting. Usali and Chapati are the meal of the day, especially at night.
• Goans avoid rice while fasting.  Yet for everyday meals serve it as a side.  My favourite is Shango Curry or Tomato Saar with steam hot steaming rice.
• If your teen is hungry and demands a snack. Serve this usal with some onion and farsan and some tamarind chutney. Tasty and nutritious.

How to store:

• You can make the Goan Usal and pack it for your child's lunch box. It stays good and tastes delicious.
• If you plan to make the Usali in bulk and store it then I will recommend using air-tight containers.
• This Usali will stay good for 2-3 days in the fridge. Not a big fan of freezing the Usali but I think you should use it within 15 days maximum. Heat well before serving.
• If the Usali is sticky or smells bad discard it.

Dietary recommendations

This is a Vegan and dairy-free recipe. If you are using Goda masala or Palya masala, check the ingredients for gluten-free. I use store-bought asafoetida which has wheat powder in it. You can avoid it.

This recipe for  Usal has been on my blog for ages. I have always wanted to update it with better pictures and write-up. I love the absolute lack of traditional spices in the making.

So when Sneha asked for sprouts I did not think, just signed up.  Since I am travelling continuously for the last 2 months I was feeling guilty. But at the last minute, our plans are postponed so I am glad I can make it for Funday Sunday.

My friends joining me this Sunday Funday are

 

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

Here is the older image I had

For Your Questions

Protips:

to make sprouts at home

• Moong or Green gram should be clean. Rinse them thoroughly before soaking for a good 6-8 hours.
• Use lukewarm water if you live in a cold climate.
• There are times I have forgotten to soak the beans. So early in the morning, I soak them in lukewarm water. In about 4 hours I have soaked beans.
• Another trick is to use a casserole where the water will stay warm.
• Use a clean kitchen towel to make sprouts.
• Do check the sprouts every day.
• If they have not sprouted the next day. And if the towel is too dry, sprinkle a little water on them and cover again.
• If the beans do not sprout after 2-3 days they may be old beans. Discard them.
• Again if you see fungus on the beans. Discard them.
• Once sprouted, use as required or deep freeze it.

Frequently Asked Questions:

• Why include sprouts in your diet?

  

  Think Protein! Sprouts can provide protein and nutrition. Cholesterol and calories are then not your worries.
  Sprouts are enzyme dense. These catalyse your body's functions and help your body to function better.
  Sprouts of any kind have more fibre plus they help your immunity.

• How do sprouts help women?

  

  Protein and nutrition-dense sprouts help in preventing osteoporosis or bone breakdown. In fact, they help bone formation.
  Include sprouts in your diet to control hot flashes and menopause problems. Sprouts also help in controlling  PMS and fibrocystic breast tumours. 
  Everyone who eats can prevent gastritis, ulcers, stomach cancer, allergy and asthma.

• Why are sprouts included in my weight loss diet?

  

  Because they are low in calories. Make you feel full and take some time to digest. So your hungry kya? Is postponed.

• What precautions should I take to avoid food poisoning due to sprouts?

  

  Last but not least if you are making them at home like I have made here take care. Wash and rinse the beans well.
  Lastly once the sprouts are ready deep freeze what you do not need.
  My suggestion is to make smaller packets of the sprouts. So you need not defrost the full lot
  

Some Goan Festive Recipes

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

Conclusion:  This  Goan way of including sprouts in your diet without too many spices. It is deliciously simple, quick and nutritious.

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