Green moong usli (stir-fry) step-by-step recipe with video and photos.
About this recipe
Usli (or sundal) is a famous south Indian dish. It is a simple stir-fry made with legumes and a handful of spices. The most common forms of usli are green moong (mung bean), black chana (chickpeas), dried peas, black-eyed beans, kidney beans, and peanuts.
Also called hesaru kaalu usli in Kannada, this simple snack is ready in less than 30 minutes (with 10 minutes of hands-on time) if you have soaked the green moong. It is also served as a side along with meals. This dish is also made during festivals. There are many variations to make this dish and can be made with or without onions. My recipe here uses onions.
Read on for ingredients, useful tips, and step-by-step instructions to make this healthy and delicious snack.
Green Moong/Mung Beans
Green moong/moong gram/mung bean is small green beans that belong to the legume family. Green moong originated from India and is now widely used across the world. They are a very good source of plant-based protein. It is one of the most recommended vegetarian superfoods. This versatile legume is used in both savoury and sweet dishes across India. It is also commonly used in salads and stir-fry. The health benefits of green moong increase many folds when sprouted. Sprouted moong beans are rich in digestive enzymes, antioxidants, vitamins, and minerals.
You can use either sprouted mung or unsprouted ones to make usli – tastes great either way. Add it as sides to your dinner or have it as a healthy snack.
Green moong: This is also called mung bean and is the key ingredient.
Coconut oil: I prefer to may this dish with coconut oil, but it can be replaced with any cooking oil of your choice.
Onion: Finely chopped onion adds great flavour and texture. Some versions of usli do not use onions.
Spices: I use mustard seeds, cumin seeds, and hing.
Other ingredients: Curry leaves, green chilli, and ginger paste.
Garnish: Lemon juice, coconut, and coriander leaves.
Take care not to overcook the green moong, else the usli will turn too mushy. Once soaked, the green moong dal is cooked in very little time so keep a close eye. If you are not using it immediately after boiling, drain all the water and keep it uncovered.
Do not throw away the water in which the green moong is boiled. This water is very nutritious and can be used to knead the dough for roti or paratha.
Do not skip on lemon juice even though it is garnishing. It add great freshness to the usli.
Usli can be stored in the refrigerator for up to five days. Cool it completely and place it in an air-tight container before storing.
This simple dish can be served both as a snack or as a side dish with your main meals. It pairs well with both rice and roti.
Although it is not necessary to soak them, I highly recommend it. Unsoaked green moong will take longer to cook so adjust the cooking time accordingly. Alternatives, you can pressure cook unsoaked mung bean for two whistles to save time.
This dish is:
- easy to make and suitable for beginners
- very healthy and delicious
- good source of protein for vegetarians and vegan
Step by step instructions
1. Boil soaked green moong with 2 cups of water and salt until it is cooked but has some firmness
2. Heat coconut oil and prepare tempering (seasoning). Next, saute onion
3. Add cooked mung bean and simmer
4. Add grated coconut, coriander leaves, and lemon juice
5. Mix well and serve
Green moong usli
- 1 cup mung bean (whole green moong)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small pinch asafoetida (hing)
- 5-6 curry leaves
- 1-2 green chilli chopped
- ½ teaspoon ginger paste
- 1 small onion finely chopped
- Salt to taste
- ½ lemon
- 2-3 tablespoon coconut grated, for garnish
- A few coriander leaves for garnish
- Wash the green moong dal and soak for 1-2 hours
- Rinse well. Boil with 2 cups of water and salt until it is cooked but has some firmness (15-18 minutes). Drain all the water and set it aside
- Heat a frying pan or kadhai and add coconut oil. Add mustard seeds and let it splutter
- Add cumin, curry leaves, ginger paste, green chilli, and asafoetida. Saute for a few seconds
- Add the onions and stir fry until the onions are translucent.
- Add the cooked mung beans and mix well. Adjust seasoning. Cover and simmer for 5-10 minutes
- Turn off the flame and add lemon juice, grated coconut and coriander leaves
- Mix well and serve hot
- You can also use sprouted mung beans for this dish
- Make sure the mung bean is not overcooked else it will turn mushy
Click here to watch green moong usli web story.