Horsegram Usal – it’s really pretty easy to make this tasty and healthy dish, loaded with protein and fiber. Enjoy it with Roti, Paratha, Bhakri, rice, bread – your choice!
Don’t be intimidated by the ‘total’ length of time shown in the recipe. Yeah, the recipe says you need about a day and half or so, but most of it is actually hands-off time, just to let the beans soak and sprout. A bit of advance planning is needed, for sure… As for the cooking part, though, it’s pretty straightforward… no complicated techniques, no messy frying, blending or pounding involved…
And you know, I think this Horsegram Usal (Oo-sull, rhymes with ‘dull’) tastes even better after it sits for a while! So, Yeah… you can make it a few hours in advance if you like… it will be perfect when you serve it!
The end result… utterly delicious and definitely worth the wait! Top it with freshly chopped onions, tomatoes, a squeeze of lime/lemon and dig in…. !
Horsegram Usal with Roti, Bhakri, Rice …
Enjoy your Horsegram Usal with traditional Indian flatbreads like Roti, Chapati or Paratha… or even tortillas or Pita bread ! Or, perhaps you might want to enjoy it with the somewhat rustic-style millet flatbreads, Maharastrians call Bhakri (Bhaak-ree). You can make Bhakri with various millet varieties: Jowar (Sorghum), Bajra (Pearl millet) and Ragi (finger millet) are especially popular. Here, in the US, I sometimes also make Bhakri with corn Masa… it tastes a bit like the North Indian Makki Ki Roti – a flatbread made with freshly ground corn)… That goes really well with Usal too!
And hey, let’s not forget rice, if you happen to be a rice-lover. Do you enjoy rice and beans? Well, then… you will probably love rice and Horsegram Usal too!
Usal with Bread… Any Kind!
I also love having all kinds of Usal with fresh bread – in any shape or form! My Dad was a big bread-lover and Mom often served any type of Usal with bread. Sometimes, all we had at home was simple sandwich bread…. Sometimes, though, my Dad would pick up a big loaf of freshly baked bread from a local bakery… that was simply amazing! After coming to the US, I’ve discovered new kinds of breads to enjoy Usal with…. sourdough, baguettes, dinner rolls, Hoagie rolls… they’re all good!
My personal favorite though, remains the Mumbai street-style Ladi Pav (Laa-dee – pronounce ‘dee’ with a soft ‘d’ sound, as in ‘thee’; Paav – bread rolls). They are pillow-soft and spongy, like fresh dinner rolls, but taste distinctly different. While dinner rolls tend to be slightly sweet, Pav has a complex flavor, slightly tart, somewhat like sourdough.
As you scoop up some Usal with a little piece of spongy bread, it soaks up some of the juices too… The mouth-feel of this tasty little morsel? Simply indescribable… just Yumm!
Horsegram – protein and fiber superstar!
When you see the name “Horsegram“, doesn’t it immediately make you wonder where that came from? As I looked for information regarding this particular legume, I learned some interesting things about it. Because of its very high protein content, it has traditionally been used to feed horses. Why? To make them strong! Hmm… Wouldn’t it seem natural, then, to wonder a little about that? What if we humans were to eat “horse-food” too?
No need to wonder, actually… In various Indian states, people regularly consume this legume, knowing it will keep them strong and healthy. It is commonly given to to new mothers to help them recover their strength after childbirth. In fact, Ayurveda recommends serving simple horsegram dishes to anyone recovering from any type of illness. Among the many benefits attributed to horsegram, it is believed to strengthen the immune system, which in turn aids faster recovery from ailments.
Why soak and sprout beans and legumes?
Why soak and sprout beans and legumes? Soaking triggers germination, which releases many nutrients that are otherwise tightly bound inside the cells. Then, as sprouting begins, and the seeds start to grow into tiny plants… it further increases the bioavailable nutrient content of the beans.
Also, during soaking and sprouting, the Phytic acid stored in the seed-coat (skin/hull) begins to break down. Why? Phytic acid is essentially how plants store phosphorous… but it needs to be broken down in order for that phosphorous to be usable by the growing seedlings.
Interestingly, the breaking down of phytic acid actually benefits us, as human consumers, in a completely different way… Phytic acid binds to several minerals (iron, zinc, calcium, etc.), preventing their absorption from the foods we eat. So, phytic acid is labeled as an “anti-nutrient”, because it can lead to mineral deficiencies… When the phytic acid breaks down, though, this “problem” magically disappears!
How to make Horsergram Usal?
Sure, it takes a couple of days to soak and sprout the horsegram (Kulith, Kulthi, Kollu, Hurali, Ulavalu, Gahat, etc.), but there’s not really much hands-on work at all. Most of it is simply sitting back and letting nature do its thing. Then, once the sprouts are ready, we let the pressure cooker take over the job of cooking it to tender perfection…. No baby-sitting needed with that, either!
OK, so what about the other prep work for making this Usal ? While the sprouts cook in the pressure cooker, start making the simple onion-tomato curry base. How much prep work is involved in that? Oh, not much… just chopping some onions and tomatoes, maybe a clove or 2 of garlic for the curry base. And yes… fresh coriander leaves (cilantro) and limes/lemons wedges for garnish – that’s it!
By the time the pressure cooker is done, your curry base will be ready too. So… Add the cooked sprouts and the Amsul Agal, which adds tartness and a distinct flavor that is quintessentially “Maharashtrian”! After all, Amsul Agal is made from the Kokum fruit (Garcinia indica), which grows widely in Maharashtra, mainly in the Konkan region. After that, just let the Usal simmer for a bit to let the flavors blend.
While it simmers, its lovely aroma wafts through your home…. and everyone’s stomachs begin to growl in anticipation… Get everything else ready to serve your delicious Usal.
More Usal Recipes
Would you like to try making other varieties of Maharashtrian Usal (similar to Usali, Sundal, etc., from Karnataka)? Maybe you can try some of the recipes I’ve listed below… for other popular Usals that never fail to elicit a smile from Usal-lovers:
- Matkichi Usal with sprouted Matki beans (Moth, Matpe)
- Val Dal Usal – with split or sprouted Val beans
- Peanut Usal – spicy boiled Peanuts with Jicama… and it’s Upvas-suitable too
I’m also working on writing up several other Usal recipes… so stay tuned, friends!
What can you do with sprouted beans and legumes?
What can you do with sprouted beans legumes? “Usal, of course”, my Maharashtrian friends will no doubt say. But…. What about something different?
Sure! You can make lots of other things too! I love to experiment and create unique recipes. I’ve listed some of them below… I’ve been making them for years and they’re always a hit!
Want to try something different? Check out the following recipes… easy, tasty and nutritious too!
- Lentil Sprouts Quesadillas – make Mexican-style Quesadillas with sprouted lentils
- Sprouted Lentil Salad – Middle eastern style, with carrots, tomatoes and pickled radish
- Vegetarian Lentil Kababs – you can make them in the AirFryer, oven, or stove-top
A sincere request… please do leave a review and star rating if you try any of these recipes. I’d love to know how they turned out for you, and if you made any changes, etc. Thanks in advance for taking the time to write a review.
Special Diets
This sprouted Horsegram Usal is vegetarian, vegan, gluten-free and soy-free. You can make it nut-free, if you wish, by omitting the peanuts and using a nut-free oil for cooking. I recommend using sesame oil for best flavor if you plan to use a nut-free oil.
If you prefer to not use onion in your cooking, it’s OK to omit it. However, you might need to add some extra seasonings to make up for the loss of flavor that the onion would provide. Maybe kick up the spice level a notch or two?
So… Ready to try making some Horsegram Usal? Go ahead, pick up some dry Horsegram beans at the store. Rinse and soak them overnight, then set them out to sprout…. In about a day and half, your sprouts should be ready for you to make some lip-smacking Usal!
Then, serve it up, nice and piping hot… I bet your friends and family will love it!
Do leave a review and star rating… much appreciated!
Enjoy!
Horsegram Usal – Tasty, Healthy and Easy to Make
Equipment
- Pressure cooker preferred If not available, see Recipe Notes for stove-top cooking without a pressure cooker: you will need a heavy bottom pot to do this.
- Stainless steel bowl/insert container that fits inside the pressure cooker pot check if the empty "insert" container can be removed easily from the pot – about 1 inch of space on the side, between the container and the pressure cooker pot, should be workable – otherwise it will be difficult to remove after the horsegram sprouts are cooked
- Pressure cooker rack/trivet to raise the insert container above the (outer) level of water in the cooker pot
- Indian-style Tongs to lift hot insert container from the cooker pot also called Pakkad, Saandshi – see pics shown in Recipe Notes
Ingredients
To soak and sprout Horsegram
- 1/2 cup Horsegram – whole, dry beans Kulith, Kulthi, Ulavalu, Kollu, Hurali, Gahat, etc.
- 1/2 cup Water
To pressure cook the sprouted Horsegram
- 2 tbsp Raw peanuts If raw not available, use roasted peanuts; or OK to omit
- 1 piece Star anise
- 2-3 pieces Cinnamon sticks – broken into small pieces
- 1/2 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1/2 cup Water
To make Curry base
- 2 tsp Oil I use peanut oil; other mild-flavored oil OK too; I do not recommend olive oil or mustard oil in this recipe- their flavors will clash
- 1/4 tsp Mustard seeds (black)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel seeds
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Malvani Masala adjust- add more/less as per spiciness preferred; if not available, use Pav Bhaji Masala, or see Recipe Notes for alternative spice mixture
- 1/4 tsp Turmeric powder
- 1/8 tsp Asoefetida (Hing) omit if not available
- 1/2 cup Onion – chopped/diced medium any variety OK: red, white, yellow
- 1 tsp Garlic – peeled and chopped (optional) 1-2 cloves fresh garlic; I do not recommend using "bottled" chopped garlic – its flavor is unappealing in this Usal; OK to use 1/8 -1/4 tsp garlic powder if fresh garlic is not available
- 1/2 cup Tomatoes – finely chopped about 1 medium Roma
- 5-6 pieces Fresh Curry leaves if not available, dried curry leaves OK; OK to omit if not available
- 3/8 tsp Salt adjust, add more later if needed after taste-testing
- 1 tbsp Amsul (Kokum) Agal (extract) if not available, soak 3-4 pieces of dried Amsul/Kokum in 2-3 tbsp warm water, then squeeze to extract juice ; if not available, see Recipe Notes for substitution suggestions
Garnish
- 1/4 cup Fresh coriander leaves (cilantro) – chopped OK to omit if not available
- 2 tbsp Fresh Grated Coconut OK to omit if not available
- 1/2 cup Onion – finely chopped – optional any variety OK: red, white, yellow; serve on the side
- 1 fruit Lime/Lemon – cut into wedges – optional serve on the side
Instructions
Soak and sprout the Horsegram
- Wash the horse gram 3-4 times with water, scrubbing a little to release surface dirt.
- The water will be a bit cloudy/muddy at first; after the 2nd/3rd wash, it will run clear. Drain each time with a fine mesh strainer.
- Add 1/2 cup fresh water, cover and set aside overnight – about 8-10 hours: almost all the water will be absorbed by then.
- Add 1/2 cup water and scrub a little – it will look muddy brown – strain with a fine mesh strainer, rinse with fresh water and prepare for sprouting.
- If you have a Sprout-Maker, transfer the soaked beans into the sprout maker container. Cover and set aside for about 24 hours to sprout.If you don't have a Sprout-Maker, follow the "old-style" traditional method for sprouting beans:– Line a colander with a kitchen towel: I recommend using a dark colored, old towel – it will likely get stained by the brown skin of the beans, and these stains don't come off easily!– Transfer the strained soaked beans to the towel in the colander(the accompanying picture shows soaked lentils, not horsegram, but the procedure is exactly the same)
- Fold over the corners of the towel; set aside to sprout for about 24 hours.
- Check to see how long the sprouts are – I like them to be at least 1/4 inch (1/2 cm) long. If they're not long enough, let it continue to grow for a few more hours.
Pressure-cook the sprouted Horse gram
- Transfer the sprouted horsegram to a bowl and add about 3 cups water. Swish the beans around and drain in a colander.
- Transfer the rinsed beans to a stainless steel bowl or insert container that fits inside the pressure cooker pot. Add 1 cup water, peanuts and the listed spices: cumin seeds, fennel seeds, cinnamon sticks and star anise.
- Place a rack inside the pressure cooker pot and add about 2 cups water to the pot.
- Place the container with the sprouts on the rack; close the lid and pressure cook the beans as follows. Instant Pot: Set the timer for 25 min. on pressure cook mode.Stove-top Pressure cookers that "whistle": After 1 whistle, turn heat to low-medium and cook for 20 min.Stove-top Pressure cookers that do NOT "whistle", but "hiss" to indicate full pressure has been reached: after it starts to hiss, turn heat to low-medium and cook for 20 min.
- Allow natural pressure release after cooking is done – this may take 10-15 min. Do NOT force release the pressure – the beans continue to cook during this time.Note:Different pressure cookers may require different cooking times. Also, the heat from different stove-tops can vary, So you may need to adjust the cooking times a little. If the cooking times suggested above give you beans that are not soft-cooked, you should increase the cooking time by up to 5-7 min. It's OK if the beans are a bit overcooked, but under-cooked beans really don't taste good and are typically harder to digest as well.I recommend doing this thumb-smash test with the cooked beans: – Transfer 2-3 cooked beans to a plate; blow on them to cool slightly, then press down on them with your thumb – if the beans get "smashed" with your thumb-pressure, it's cooked! If not, cook it a bit longer before you continue with the recipe.
Start Preparing the Curry Base: while pressure-cooking the Horsegram sprouts, so it's ready when the beans are cooked.
- Chop/dice the onions – medium dice is OK for cooking; fine dice is better for garnish
- Chop/dice the tomatoes – medium dice is fine
- Peel and chop garlic, if using
- Make Tadka: Heat oil in a medium (2-3 quart/liter) pan, add the mustard seeds, cumin seeds and fennel seeds – cover to catch splatter as seeds sizzle and pop right away.
- After seeds sizzle and pop, add curry leaves and chopped onions;
- Saute for a 3-4 min, until they turn transparent and begin to brown at the edges. Do NOT over-brown.
- Add garlic – if using; if not, skip to the next step.
- Add the spices: coriander powder, turmeric powder, Hing, Malvani Masala
- Stir-fry for 1-2 min on low-medium heat to roast the spices and help release their flavors
- Add chopped tomatoes and salt
- Stir, cover and cook – 3-5 min, stirring once or twice in between, until tomatoes become soft.. Your curry base is now ready for you to add the cooked Horsegram.
- Add the cooked Horsegram, along with all the cooking liquid. Also add the Amsul Agal (see Recipe Notes for substitutions). Stir and taste-test the liquid – adjust salt, and add extra Malvani Masala if you want the Usal to be more spicy. The flavors will blend as the Usal simmers with the curry.
- Stir and simmer, covered, for 8-10 min.
Garnish
- Trim, wash and chop fresh coriander leaves (cilantro)
- Grate fresh coconut (or thaw if previously grated and frozen)
- Set out extra cilantro and lime/lemon wedges – let folks serve themselves.
- Set out finely chopped onions – let folks serve themselves.
Serve
- Serve hot with Chapatis, or Roti, Jowar or Bajra Bhakri, etc. Shown here with freshly made Bhakri (and butter), green chilli pickle, garlic chutney and green onion. I have posted easy recipes for home-made green chilli pickle and garlic chutney – the links are in Recipe Notes, if you'd like to make them at home.Also excellent with your favorite bread – sliced or rolls. My favorite is Mumbai style Ladi Pav.
- Enjoy!
Notes
No Pressure Cooker available?
If no pressure cooker is available, no worries. You can cook the sprouted Horsegram on the stove-top in a heavy bottom pot. It will, of course take longer to cook than with a pressure cooker.- Add 2 cups water to a medium-large (3-4 quart/liter) heavy bottom pot
- Add the spices (cumin, fennel, star anise, cinnamon sticks) and bring the water to a boil
- Add rinsed sprouted Horsegram, stir and bring back to a full boil.
- Lower heat, cover and simmer at a gentle boil for about 20 min, stirring periodically,
- Add 1 cup boiling water, bring mixture back to a boil, cover and continue to simmer for another 20-25 min, stirring periodically, until beans are tender.
- Check for done-ness as follows:
- Remove a few beans from the pot on to a plate; cool for about a minute, then press down gently with your thumb: if the beans “smash” a little under your thumb, the beans are done cooking.
- Bite into it – it should not taste raw, even if it is a little firm-textured.
- If it tastes raw, continue to cook for about 8-10 min longer.
- Remove a few beans from the pot on to a plate; cool for about a minute, then press down gently with your thumb: if the beans “smash” a little under your thumb, the beans are done cooking.
- Check for done-ness as follows:
- Remove the lid, and simmer until most of the water has dried out.
- There should be about 1/2 cup cooking liquid left in the pot.
- Continue with the recipe as directed.
Indian-style Tongs – also called Pakkad, Saandshi
To lift hot container from the pressure cooker pot:
No Malvani Masala?
- Use Pav Bhaji Masala or
- This spice mixture instead:
- 1/4 tsp Garam Masala
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Fennel Powder
No Amsul?
Amsul/Kokum adds tartness and a distinct flavor that is typically “Maharashtrian”. However, if Amsul is not available, you can try using one of these alternatives:- 1-2 tsp tamarind pulp – add 1 tsp first, then taste-test and add more, if need be, as per the tartness you prefer.
- 1 tsp Amchur powder – dried green mango powder
- 1 tsp Sour Grape powder (available in Middle-Eastern stores)
Home-made Green Chilli Pickle
Here’s the link to the recipe: https://theculinaryheart.com/green-chilli-pickle-quick-and-easy-and-to-make/Home-made Garlic-Coconut Chutney – Lasoon Khobra Chutney
Here’s the link to the recipe: https://theculinaryheart.com/easy-lasoon-khobra-chutney-deliciously-garlicky/Saving Leftovers:
Save leftovers in lidded glass or ceramic containers. I do not recommend storing in plastic containers. In refrigerator:- Use within 2-3 days
- Reheat till steaming hot, in microwave or stove-top before serving
- stir to allow even heat distribution
- Garnish with fresh cilantro
- Reheat till steaming hot, in microwave or stove-top before serving
- Good for up to 2 months, possibly longer
- Thaw on counter or in microwave
- Heat till steaming hot, in microwave or stove-top before serving
- stir to allow even heat distribution
- Garnish with fresh cilantro
Never tried usal of Horsegram and hv bn using just its flour but now i will definitely try this usal snc it’s full of proteins 😊
Perfection as always! Will definitely try.
Horsegram usal turned out really tasty, we loved it. It was fun to see how well it sprouted, definitely new addition to sprouted usal list. Thank you so much for sharing.
Great! I’m so glad you tried it and liked it, Bhavna. It’s a relatively new addition to my Usal list as well!
was looking for this recipe. so well step by step mentioned and nice valued details really appreciated it….will surely try this recpie.thanks aton
Thanks, Vaishali!
Even though I never had it as a child, I have grown to love horsegram! This legume has become my new toy to play with and create fun new recipes from..
will be sure to post some soon! Stay tuned…