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Mung Bean Usal


For Advanced Ingredient - Sprouted Mung

  • 2/3 cup whole mung beans


  • 2 tablespoons vegetable oil

Dry Whole Spices

  • ¼ teaspoon black mustard seeds

Other Spices, seasonings and alliums

  • ½ teaspoon turmeric powder

  • 1.5 teaspoons ground coriander

  • ½ teaspoon red chile powder (skip if you are adding the pepper or include it if you like heat)

  • ¼ teaspoon sugar


  • ½ cup chopped tomato for garnish

  • 1 thai chile pepper sliced or 1 dry red chile pepper like arbol (optional)

  • ¼ lime to squeeze juice on top

Other Ingredients

  • 10-15 green curry leaves


  • Knife

  • Cutting board

  • Colander

  • Sprouting Jar or Cheesecloth


  • Thick Bottom Pan


Sprouted Mung - Advanced Ingredient

  • Soak 2/3 cup whole mung beans in 3 cups of water overnight or for 8 hours at least.

  • After 8 hours, drain the water out of the mung beans and get them ready for sprouting.

  • You can use a sprouting jar for sprouting or tie them in a cheesecloth and close the mouth with a rubber band.

  • Set this aside on the counter and make sure you wet the cheesecloth every few hours.

  • Sprouting to about 1” sprouts takes around 24 hrs.

  • After 24 hrs, what you will get is 3 cups of sprouted beans which you can use in salads and stirfrys throughout the week.

Mung Bean Usal

  1. Pour 2 tbsp vegetable oil in a saute pan and turn the heat to medium. Let it heat for 2 min.

  2. Add ¼ tsp black mustard seeds. They will start popping and sizzling.

  3. As soon as the sizzling stops, add in the 10-15 curry leaves and one thai chile pepper sliced. Follow with ½ tsp turmeric, 1.5 tsp ground. coriander and ½ red chile powder and ¼ teaspoon sugar. Stir immediately to prevent the spices from burning.

  4. Tip in the sprouted beans and I cup water.

  5. Cover and let cook for 15 minutes.

  6. At the end of 15 minutes, take away the lid and let cook for 5 minutes more. It’s fine if you see a little bit of watery sauce.

  7. Serve warm with chopped tomatoes and a squeeze of lime.


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