How to make Mixed sprout ussal - When crunchy sprouts meet a coconut and spice masala, something wonderful like this Maharashtrian ussal happens.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Black mustard seeds (radhuni), Curry leaves (कड़ी पत्ते )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Mixed sprout ussal Recipe Card

Mixed sprout ussal

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Vegetarian recipes like Chinese Stir Fried Vegetables, Bafla Bati, Vankaya Perugesi, Mashed Potato Curry.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mixed sprout ussal Recipe

  • Black mustard seeds (radhuni) 1/2 teaspoon

  • Curry leaves 6-8

  • Onions chopped 2 medium

  • Ground turmeric 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Goda masala 1/2 teaspoon

  • Grated jaggery 1 teaspoon

  • Salt 1/2 teaspoon

  • Mixed sprouts (e.g. moong, matki, chana) 130 gram

  • Fresh coriander leaves chopped 2 tablespoons

  • Grated fresh coconut 1 tablespoon

  • For the paste

  • Garlic cloves 6-7

  • Green chillies chopped 3-4

  • Cumin seeds roasted 1 teaspoon

  • Grated fresh coconut 30 gram


Step 1

First, grind the garlic, chillies, cumin seeds and grated coconut together to make a smooth paste. Set aside.

Step 2

Heat a non-stick pan, add the mustard seeds and fry until they crackle. Add the curry leaves and onions and roast, stirring continuously, until the onions turn light golden.

Step 3

Mix in the prepared paste and cook on a medium heat for 3–4 minutes.

Step 4

Add the turmeric and red chilli powder, goda masala, jaggery and salt, and stir well.

Step 5

Add the sprouts to the pan, mix well, and then add enough water to cover just the mixture. Bring to the boil and cook on a medium heat, stirring occasionally, until the sprouts are cooked. Garnish with the coriander leaves and coconut.