Saturday, October 20, 2018



In Bengaluru, where I have lived for most of my life,  we usually make a light snack called an usli or a sundal which is served to guests who come home during the Navaratri festival. These typically do not contain either onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal, Verkadalai (Peanut) Sundal, and Spicy Karamani Sundal.

Today's snack is made using green gram which is called Hesaru Kaalu in Kannada and Sabut Mung in Hindi. In Konkani, we call this as Moog.

This easy to make snack is nutritious and tasty too.


  • Hesaru Kaalu ( Green Gram), 1/2 cup
  • Fresh Coconut Gratings, 2-3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp
  • Jaggery, grated, 1 tbsp
  • Lemon Juice ( from 1/2 a lemon) 
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Chana Dal, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Hing (Asafoetida), 1/8 tsp
  • Turmeric Powder, 1/4 tsp
  • Green Chillies, slit, 3
  • Curry Leaves, a few
  • Oil, 1 tbsp 


Wash and soak the Hesaru Kaalu ( Green Gram) for 6 hours or overnight
Drain the excess water and transfer the soaked green gram to a vessel
Place this vessel in a pressure cooker with the required amount of water for normal pressure cooking and pressure cook the green gram for 1 whistle without adding any water to the green gram
(By not adding water to the soaked green gram, you are ensuring that they do not get overcooked or mushy)
Wait for the pressure cooker to cool and remove the cooked green gram and keep aside

In a thick bottomed kadhai, heat oil and when it gets hot, on medium heat add the mustard seeds and when they splutter add the chana dal and urad dal
Fry until the dals change colour and give off a fragrance
Next add the asafoetida, turmeric powder,  slit green chillies, and curry leaves and saute
To this add the cooked green gram and salt to taste
Mix well and cook for a couple of minutes
Now add the chopped coriander leaves, grated jaggery and fresh coconut gratings and mix well
Finally mix in the lemon juice and transfer the Hesaru Kaalu Usli to a serving bowl

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