Goan Usal

Ingredients

Any pulse or legume like Whole Masoor, Greeen Moong, Whole Chana etc. 1 cup Fresh grated coconut 1/2 cup
1 medium sized onion
2 Green chiliies
Oil 2 tsp.
1 tsp. Garam masala
3/4 tsp. Red chillie powder
1 tsp. Turmeric powder
Salt to taste

Method:

1. Soak the pulse/legume for 4-5 hrs.
2. pressure cook the pulse. It shouldn't be cooked till it becomes too soft. After cooking you should be able to see whole pulse.
3. Cut half of the onion lengthwise and chop remaining half.
4. Cut Green chillies lengthwise.
5. In a saute pan add onions cut lengthwise. Roast it . After sometime add grated coconut. Roast bith together till pinkish in color. Switch off the gas burner and add garam masala and 1/2 tsp. turmeric powder. Stir and let it cool.
6. Grind this mixture to a smooth paste.
7. Take a pan in which you are going to cook your usal. Add oil.
8. Add a pinch of mustard seeds to hot oil. After it splutters, Add remaining 1/2 tsp. of turmeric powder, green chilies and chopped onion. Make sure that onions doesn't char.
9. Stir for a minute and add cooked pulse/legume. Once it starts boiling add the ground paste. Add salt for taste. Add some water if you want. Usal shouldn't be too watery.
10. Switch off the gas once it starts boiling.
11. This dish goes well with rice and roti.