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Hesaru Kaalu Usli Recipe: How To Make Green Gram Usli
Hesaru kaalu usli is a traditional South Indian side dish that is prepared during festivals and is an integral part of the vegetarian diet. Here is a step-by-step procedure along with the images and a
Hesaru kaalu usli is a popular South Indian side dish that is prepared for festivals as well as on regular days. During festivals like Navratri, the usli is usually offered to God and then partaken after breaking the fast. It is made by boiling soaked green gram and stir frying it with spices and tempering.
The hesaru kaalu usli is rich in its protein and fibre content and hence is considered as a good breakfast option. It is an essential part of a healthy diet to people who want to shed a few kilos. Mothers usually prepare this usli for their children as an after-school snack. Once the green gram is soaked, the hesarukalu oggarane is an easy and quick side dish recipe to make.
The green gram sundal is easy to make at home and does not require any expertise to get it right. So, continue reading the step-by-step procedure with images and have a look at the video, if you want to make the hesaru kaalu usli at home.
HESARU KAALU USLI RECIPE VIDEO
Recipe By: Archana V
Recipe Type: Side dish
Serves: 2
-
Cumin seeds (jeera) -3/4th tsp
Green chilli (chopped) - 1 medium size
Ginger (grated) - ¼th of an inch
Oil - 1 tbsp
Mustard seeds - 1 tsp
Hing (asafoetida ) - ¼th tsp
Curry leaves - 6-10
Boiled hesaru kaalu (boiled green gram) - 100 g
Salt to taste
Coriander leaves (finely chopped) - 2 tbsp
Lemon juice - ½ a lemon squeezed
Grated coconut - ½ cup
-
1. Take ½ a teaspoon of cumin seeds, green chilli and ginger in a mortar.
2. Crush it well with a pestle.
3. Add oil to a heated pan.
4. Add mustard seeds and ¼th teaspoon of cumin seeds and allow it to splutter.
5. Further, add asafoetida and curry leaves.
6. Once it splutters, add the crushed mixture and stir well.
7. Add the boiled hesaru kaalu and mix thoroughly.
8. Later, add salt and coriander and mix everything well.
9. Turn the stove off, and then add the lemon juice and grated coconut.
10. Mix well and serve.
- 1.Soak the green gram overnight.
- 2.Pressure cook the lentils with an equal ratio of water and cook it up to one whistle.
- 3.The whistle has to be removed immediately, so that the green gram doesn't become overcooked.
- Serving Size - 1 cup
- Calories - 95 cal
- Fat - 2.5 g
- Protein - 5.1 g
- Carbohydrates - 13.3 g
- Fibre - 4.1 g
STEP BY STEP - HOW TO MAKE HESARU KAALU USLI
1. Take ½ a teaspoon of cumin seeds, green chilli and ginger in a mortar.
2. Crush it well with a pestle.
3. Add oil to a heated pan.
4. Add mustard seeds and ¼th teaspoon of cumin seeds and allow it to splutter.
5. Further, add asafoetida and curry leaves.
6. Once it splutters, add the crushed mixture and stir well.
7. Add the boiled hesaru kaalu and mix thoroughly.
8. Later, add salt and coriander and mix everything well.
9. Turn the stove off, and then add the lemon juice and grated coconut.
10. Mix well and serve.
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