Prepare Sprout Usal in Wonderchef Pressure Cooker
MIXED SPROUTS USSAL
INGREDIENTS
- Mixed sprouts (moong, matki, chana) 1 cup
- Garlic cloves 6-7
- Green chillies 3-4
- Roasted cumin seeds 1 tsp
- Scraped coconut 1⁄4 cup +2 tbsps
- Oil 2 tbsps
- Mustard seeds 1⁄2 tsp
- Curry leaves 15-20
- Onion, finely chopped 1 medium
- Turmeric powder 1⁄4 tsp
- Red chilli powder 1⁄2 tsp
- Salt to taste
- Grated jaggery 1 tsp
- Goda masala 1 tsp
- Sprigs of fresh coriander leaves a few
Method
- Grind garlic, green chillies, cumin seeds and 1/4 cup coconut with little water to a smooth paste.
- Heat oil in the Wonderchef Pressure Cooker, add mustard seeds, curry leaves and onion and sauté till fragrant.
- Add turmeric powder and sauté for 1 minute. Add the ground paste, mix and sauté for 1-2 minutes.
- Add sprouts and mix well. Add 1 cup water, red chilli powder and salt and cook. Add jaggery, goda masala and mix. Cover with a glass lid and cook till the sprouts soften.
- Chop coriander leaves and add half of it to the pan and mix well.
- Transfer into a serving bowl, garnish with remaining coconut and remaining coriander leaves and serve hot.
About Chef Sanjeev Kapoor:
Chef Sanjeev Kapoor is winner of one of the highest civilian award “Padma Shri” conferred by the President of India Pranab Mukherjee. He is most celebrated face of Indian cuisine. He is an entrepreneur, restaurateur, television personality, hosted Khana Khazana cookery show on Indian television for more than 17 years. He is a host, an author of 150 plus bestselling cookbooks and a restaurant consultant. He also launched his own Food Food channel, and winner of several culinary awards.
Kapoor was born in Ambala, he started in the hospitality industry in 1984 with a Diploma in Hotel Management from the Institute of Hotel Management Catering & Nutrition, Pusa, New Delhi. He is a first person in his entire family to venture out in hospitality industry. He comes from the family of bankers, his father Surinder Kumar Kapoor was director with State Bank of India, his brother is a leading CA in Delhi.
Chef Kapoor began his career with ITDC Ashok Hotel as management trainee; later on he headed ITDC’s Indian restaurant in New Zealand. He worked as official Chief Chef to former Prime Minister of India, late Rajiv Gandhi. At the age of 25, he became India’s youngest Executive Chef at the Centaur Hotel Juhu Beach, a 5 Star luxury hotel in Mumbai.
He is the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, by Indian Federation of Culinary Associations. Singapore Airlines recruited him as one of the members of its International Culinary Panel.
Editor in Chief : Mewati SItaram
