Sprouts Usli – Methi Sprouts Usli and Other Uslies or Sundael.

 Sprouts Usli – Methi Sprouts Usli and Other Uslies or Sundael.

Many of the seeds and grains are rich in minerals, micro-nutrients, vitamins and even considerable amounts of proteins. When soaked and sprouted these vital elements are enhanced and consuming them every now and then is good for your health. Methi seeds, green grams, brown kadale, Kabuli chana etc. are commonly used.  Soaking them for a few hours and wrapping them in a wet cloth for a day or 2 in a partially open container results in sprouting in a couple of days.  One may have to change water after a day. Special devices are also available to help sprouting of these seeds/grains. Once sprouted, it can then be transferred to another container and kept in the fridge to be used over the next 3-4 days little by little.  Most of these sprouts can be consumed raw, mixed with other vegetables or they can be made into suitable dishes – dry or with gravy. These dry dishe are called as ‘Usli’ or one made with Chana is called ‘Sundael’. A delicious dish with gravy, sweet and sour in taste, is called ‘Gashi’ in Udupi area.

Methi sprouts Usli.

Sprouted Methi seeds are somewhat bitter, though it can be eaten as it is also. Raw methi sprouts can be made into a tasty salad, mixed with grated Carrot, Beet root, Radish and finely chopped Green chilli and Onion. The other option is the tastier ‘Usli’.
 Ingredients.
   1) Sprouted methi seeds ¾ cup. 2) Onion –one. 3) Ginger – about ½” 4) Green chilli – 1 or 2.  5) Usual ‘Tadka’ items like mustard ½ tsp, urad dal ½ tsp, chana dal 1 ½ tsp*, curry leaves few etc. 6) Amchoor powder – one tsp.** 7) Jaggery about ¾ tablespoon or more. 8) Turmeric powder ¼ tsp 9) Salt as needed.  10) Coriander leaves for garnishing. 11) Cooking oil a little.
 * Roasted chana dal added to any dry dish gives a crunchy feeling while eating.
 ** Instead of amchoor powder, one may use 1 - 2 tsp of lime juice as the last item after other items are cooked.
                   

Ingredients: Methi sprous, Jaggery, Ginger, green chilli, Onion, Turmeric powder, Tadka items
including more of chana dal, and amchoor powder (shown by arrow).

Method.
In a kadai heat oil and add all items mentioned under 5). Roast in medium flame till chana dal starts changing colour and a nice aroma comes. Then reduce the flame and add finely chopped onion, green chilli and ginger. Add turmeric powder, salt, amchoor powder, jaggery powdered and cook in low flame for 2-3 minutes. At this stage switch off the stove and add the sprouted methi seeds. Mix well and transfer to a serving dish. Garnish with finely cut coriander leaves.

                                           Final product:  Methi sprouts usli ready to eat.

One can make Green Gram sprouts Usli the same way.

Now ‘Methi sprouts usli’ is ready to eat. Can be eaten as a snack or with hot white rice at meals.

Preparation time – 10 to 12 minutes.

Serves 3 – 4 persons.     

Other Sprouted Uslies.

Picture shows Sprouted Green Gram usli (shown by arrow), green gram sprouts, Green Gram, Kabuli Chana and ordinary Chana/Kadale. 
Kadale/Chana 'usli' is also called 'Sundael' in Tamilnadu.