Goan Masoor Usal is a quick and simple stir fry made with lentils or sabut masoor dal. Goan masoorchi usali is a healthy vegan stir fry recipe made with Indian brown lentils which are soaked in water and then cooked with onion, tomato and spices. This masoor chi usal can be served with rice, rotis, chapatis or bread.
Usal pronounced as oosal is a Goan or Maharashtrian dish made with legumes like lentils, peas, black eyed beans, green gram (moong), hyacinth beans or makti(moth beans). Sprouts can also be used to make usal recipe. Basically it is like a stir fry made with legumes.
Masoor is a lentil and contains carbohydrates. They are a good source of dietary fiber. They are low in fat and calories but rich in vitamins. This is a nutritious dish which can be served for breakfast, lunch or dinner. You can eat it as a side with rice and moolyacho ross or have it with rotis for dinner. We simply love to eat a bowl of this protein filled nutritious dish for breakfast too. Oh yes, you can use this usal as a stuffing to make yummy sandwiches just like how we have made this mixed sprouts sandwich.
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Let us see the ingredients used in making Goan masoor chi usal recipe:
- Lentils: Use masoor or brown lentil to make this nutritious usal recipe.
- Vegetables: Vegetables like onion and tomato are used in this recipe.
- Coconut: Use freshly grated coconut in this Goan traditional lentil stir fry recipe.
- Coriander leaves: Use fresh chopped coriander leaves for garnish.
- Oil: Use any cooking vegetable oil like sunflower oil, mustard oil or coconut oil to make this healthy masoorchi usali recipe.
For seasoning: For seasoning, use a slit green chili, mustard seeds, cumin seeds, asafoetida, turmeric powder and curry leaves. These can be found in any Indian grocery store.
How to make goan style masoor usal?
- Wash and soak sabut masoor for 2 to 3 hours. After soaking drain, the water.
- Add the washed lentils to a pressure cooker along with 2 cups water and pressure cook it for 2 whistles.
- Wait for the pressure from the cooker to be released.
- Heat a kadai, add oil. After oil gets heated, add mustard seeds and let it flutter.
- Add cumin seeds. After cumin seeds crackle, add curry leaves, asafoetida and slit green chili and stir nicely.
- Add chopped onion and sauté till onion turns pinkish.
- Add chopped tomato and let it cook till tomato turns soft and mushy.
- Sprinkle ¼ teaspoon salt and mix well.
- Add turmeric powder and mix.
- Pour the pressure cooked masoor, add grated coconut and mix well.
- Let this cook for 5 minutes on low flame.
- Taste and add little more salt if needed.
- Garnish with chopped coriander leaves.
Also try: Masoor tonak – Brown lentil coconut curry
Here are some more usal recipes:
- Moogachi usali (Sprouted green gram usal)
- Chanyachi usali (Green peas stir fry)
- Black chana usal (Sprouted chickpea stir fry)
- Avaryachi usali (Hyacinth seeds stir fry)
- Alsande usali (Goan kidney beans stir fry)
Masoorchi Usali | Brown Lentil Stir Fry
Ingredients
- ½ cup masoor / brown lentil
- 1 medium sized onion finely chopped
- 1 medium sized tomato finely chopped
- 2 tablespoons coconut freshly grated
- 2 tablespoon oil
- ¼ teaspoon salt or as per taste
For seasoning:
- 1 green chili slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch asafoetida
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
For garnish:
- 2 tablespoon chopped coriander leaves
Instructions
- Wash and soak sabut masoor for 2 to 3 hours. After soaking drain, the water.
- Add the washed lentils to a pressure cooker along with 2 cups water and pressure cook it for 2 whistles.
- Wait for the pressure from the cooker to be released.
- Heat a kadai, add oil. After oil gets heated, add mustard seeds and let it flutter.
- Add cumin seeds.
- After cumin seeds crackle, add curry leaves, asafoetida and slit green chili and stir nicely.
- Add chopped onion and sauté till onion turns pinkish.
- Add chopped tomato and let it cook till tomato turns soft and mushy.
- Sprinkle ¼ teaspoon salt and mix well.
- Add turmeric powder and mix.
- Pour the pressure cooked masoor, add grated coconut and mix well.
- Let this cook for 5 minutes on low flame.
- Taste and add little more salt if needed.
- Garnish with chopped coriander leaves.
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Note: This post was originally published on 20-Apr-2016 and is republished.
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