Usal Foogath - Mixed Sprouts Foogath

Usal Foogath - Mixed Sprouts Foogath

Usal foogath is the perfect side dish with any fish curry or meat dish. Lightly spiced with just green masala this is simple and easy to make in just 10 minutes. It can be served on its own with rice rotis, chapati or over steamed rice.

Course Dinner, Lunch

Cuisine Anglo-Indian, East-Indian, Indian

Keyword beans, dehydrated legumes, mixed sprouts

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 157kcal

Cost $5

Equipment

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 whistle
250 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

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,

The reason we cook the sprouts separately on the stovetop is that they cook faster in plain water as compared to the masala.

Nutrition