Hi Wishing You All A Very Happy Raksha Bandhan !!!!!!!
This is yet another traditional dish which makes its appearance during Narali Pournima or Sankranti in my house. It is a tasty as well as nutritious dish full of the goodness of Mung and Jaggery .
Whole green mung - 1 cup
Jaggery - 3/4 cup
Grated coconut - half cup
cashews - 1tbsp
cardamom powder - 2 tsp
ghee - as per required
Dry roast mung in a kadhai till brownish green and a nice aroma comes.
In a pressure cook them for about 8 to 10 whistles or till cooked properly.
Mung should be soft but not overcooked.
Remove from cooker after the pressure goes and strain the water .
Don't throw this water.
It is very nutritional and can be added to some other dish.
Now heat ghee in kadhai ,add the mung and jaggery and mix it well, cook for 10 to 15 minutes.
Now add grated coconut and cook for another 10 minutes.
In the end add cahews and cardamom powder.
This mung usal tasted better when hot .
Don't forget to put some ghee on top while serving it.
This enhances the taste of the usal.
I am sending this dish as my entry to event know-your-natural-sweetness jaggery hosted by Archana from tangyminds and owned by Jagruti from Jagruti's cooking Odyssey
Also sending this recipe to the event Jagruti's Cooking Odessey :rakhi-thread-of-love
hosted by Jagruti