Mixed Sprouts Foogath – USal
Usal foogath is the perfect side dish with any fish curry or meat dish. This mixed sprouts foogath is lightly spiced with green masala and coconut. It is simple and easy to make in just 10 minutes. It can be served on its own with rice roti, chapati or over steamed rice.
Usal is made of sprouted legumes such as mixed beans, moong dal, moth beans, etc. These are first rehydrated and then sprouted. These are readily available in markets all around India and in supermarkets overseas. You will find them in the fresh vegetable sections.
As a kid, I remember mom would make this usal foogath for dinner with rice rotis or chapati and fried fish. Sometimes she’d make it for lunch and add a little bottle masala for gravy to serve over steamed rice. It’s absolutely delicious when the beans are cooked to a soft consistency
How to Sprout Beans yourself.
You can also sprout these yourself.
- Take a mix of beans, legumes, and lentils (dals) and soak them overnight until properly hydrated.
- Then drain them from water and place them in a wet cheesecloth or clean kitchen cloth.
- Tie the cheesecloth so you have a little pillow of beans –
- Place it in a colander and into the fridge.
- The bag must be wet with water at all times to encourage the beans to sprout. If Necessary sprinkle a little water over them.
- Leave in the fridge for 2 to 3 days – you should see sprouts by the end of the second day. But it can take up to 4 days if the beans are not properly hydrated.
- These must be used immediately or can be stored in the freezer for months.
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Usal Foogath – Mixed Sprouts Foogath
Print Pin RateEquipment /Tools
- Pressure cooker
- Cutting Board
- Kitchen Knife
Ingredients
- 250 grams Mixed Sprouts Usal
- ¼ cup Grated coconut Fresh, dry roasted in a fry pan
- 2 Green chilies chopped (or more)
- 1 small Onion
- 1 tbsp Garlic
- 1 tbsp Ginger
- 2 tbsp Cooking oil
- ½ cup Tomato chopped
- ½ tsp Turmeric haldi
- 1 tsp Bottle masala optional
- ½ tsp Garam masala
- ½ cup Coriander leaves Chopped
Instructions
- Process – In a food processor blend together garlic, ginger, roasted coconut, and half the coriander leaves. Pro tip – Add a little water as necessary to make a smooth paste.¼ cup Grated coconut, 1 tbsp Garlic, 1 tbsp Ginger, ½ cup Coriander leaves
- Saute – In a pressure cooker, add oil and saute the chopped onions until translucent. Next, add the ground masala along with the chopped chilies. Saute for 2 to 3 minutes until fragrant. Then add the chopped tomatoes, turmeric, and garam masala. Add the bottle masala spice at this time too (if using)Pro tip – If you use an instant pot use the saute mode.2 Green chilies, 2 tbsp Cooking oil, ½ cup Tomato, ½ tsp Turmeric, 1 tsp Bottle masala, ½ tsp Garam masala, 1 small Onion
- Sprouts – Then add the rehydrated bean sprouts or usal mix. Season with salt and pepper. Add about 1/2 cup water – close the lid and pressure cook for 3 minutes after the first whistle250 grams Mixed Sprouts
- Pressure cook – Close the lid and pressure cook for 3 minutes after the first whistle. Manual release the pressure for 7 to 10 minutes and open the lid. Pro tip – if using an instant pot, turn off the saute model. Close the lid and pressure cook on high for 7 minutes.
- Garnish – Taste and adjust seasoning and consistency – if too dry add a little water or let cook until excess moisture is evaporated.
- Serve with rice rotis, chapati or rice
Recipe Notes
Don’t have a pressure cooker?
These can be made on the stovetop with a little variation.- Place the mixed sprouts in a pot
- Add water about an inch above the sprouts
- Bring to a boil then low the heat and simmer on medium-low for about 10 minutes or until soft and tender.
- Then proceed with the recipe above in a saute pan
- Since the sprouts are cooked you will skip the pressure cooker cooking of course,
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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