Usal (Mixed Sprouts)

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Curry leaves

  1 g

• Freshly grated coconut

  30 g

• Garlic

  minced

  9 g

• Ginger

  grated

  10 g

• Goda masala

  8 g

• Lemon juice

  10 ml

• Mustard seeds

  3 g

• Oil

  30 ml

• Onion

  chopped

  100 g

• Red chili powder

  4 g

• Salt

  to taste

• Sprouts

  250 g

• Tomato

  chopped

  90 g

• Turmeric powder

  2 g

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Method

1. 1Rinse the mixed sprouts and drain.
2. 2Heat oil, splutter mustard seeds, add curry leaves and asafoetida.
3. 3Saute chopped onion until soft, then add garlic and ginger.
4. 4Add tomato, turmeric, chilli powder and goda masala; cook to a thick masala.
5. 5Blend coconut to a paste with a little water and stir it in.
6. 6Add the mixed sprouts and salt, tossing to coat.
7. 7Add 220 ml water, cover and simmer 12-15 minutes until sprouts are tender.
8. 8Adjust seasoning and thin with hot water if needed.
9. 9Garnish with coriander and a squeeze of lemon before serving.