Cook Time20-25 minutes
Usals were a staple at our house on a very frequent basis – multiple times a week. A great complement to vegetables and non-veg dishes, it was my way to ensure that the family had a well balanced meal.
Soak washed whole masoor in water for about 12 hours. Drain water and sprout in a colander in a warm dark place (oven) for 12-24 hours (longer time in cooler climates)
Warm ghee/oil on medium flame and add hing, rai, and jeera till rai seeds splutter
Saute onions on a medium flame till pink and add chilies and fry slightly.
Add all dry spices (haldi and garam/goda masala) and the sprouted masoor and saute for 5 mins on low flame
Add salt, sugar and 1½ cups water and cook covered for approximately 15-20 mins, till the masoor is softened but not mushy
Finish uncovered till moist but not too dry
Remove from heat and add lime juice if desired and garnish with coconut and cilantro