Usli

Hola peeps. More posts on my b’day. I am putting today to a very good & effective use :). Many asked me what special today – the special is I am documenting all my favorite dishes of my MIL that are unique (dishes I haven’t eaten before I came to this household) and dishes I haven’t come across so far on the internet. Usli is one such dish that I haven’t come across on the internet so far. This dish is NOT paruppu usli. The base ingredients of this dish are exactly that of pongal/ khichdi – rice & moong dal. However, the tempering (tadka) is different and that brings about the complete difference in taste from that of a pongal. Also, the consistency is not as mushy as pongal. Nevertheless, this dish is a simple and hearty dish. Couple it with vendaya mor – simply mouth watering. Everyone in our house loves this dish and it’s one of those dishes that get repeated very often on weekends.

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Usli

Prep Time

5 mins

Cook Time

20 mins

 

Course: Main Course

Cuisine: Indian

Ingredients

• 1 cup rice
• 1/2 cup moong dal

For tempering

• 1 tsp mustard seeds
• 1 pinch asafodita
• 7 nos small dried red chillies
• few nos curry leaves
• 1/4 cup grated coconut
• 1 tsp refined oil

Instructions

1. In a pan, dry roast the rice & moong dal. Set it aside.

2. In a small pan, heat the oil & add the mustard seeds.

3. Once it splutters, add the asafodita, curry leaves, red chillies and sauce for a minute.

4. Finally add the grated coconut and turn off the heat.

5. Pressure cook the rice & moong dal mixture combined with the above in 4 cups of water for 3 whistles (2.5 cups per cup).

6. Once the pressure is released, fluff up the rice & enjoy it hot with a side of vendmya mor.

Stepwise pictures