Moong Dal Usli | Sattvic Recipe | No Onion No Garlic Konkani Breakfast Recipe

Moong Dal Usli

Moong Dal Usli is a traditional Konkani dish that is wholesome, light, and sattvic (no onion, no garlic). Made with soaked moong dal, fresh coconut, and a simple tempering of mustard seeds, curry leaves, and hing, this recipe is not just healthy but also very easy to prepare.

In Konkani households, Usli is often enjoyed for breakfast, as a light evening snack, or even as part of festive and temple meals. Since it is sattvic, it is considered suitable during fasting days and is also a great source of plant-based protein.

Moong Dal Usli

Serves: 2

Ingredients:

Moong Dal - ¾ cup (enough for 2 people)
Water - 1 cup (slightly more than dal)
Coconut oil - 2 tbsp
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Green chili - 1 (for mild spiciness)
Ginger - 1 small piece finely chopped
Asafoetida paste - a pinch (or powder for tempering)
Salt to taste

Cooking Tips:

For a spicier version, add more green chilies.
Always use coconut oil for authentic Konkani flavor.
Do not overcook the dal; it should remain separate and fluffy.

Method:

Soak the moong dal

Wash and soak ¾ cup moong dal in water for 30 minutes to 1 hour.
If using asafoetida paste, soak a pinch in water separately.

Prepare the tempering

Heat 2 tbsp coconut oil in a pan.
Add ½ tsp mustard seeds and allow them to splutter.
Add curry leaves, finely chopped green chili, and ginger. Sauté briefly.

Cook the dal

Add 1 cup water to the pan.
Season with salt. The water should taste slightly salty to ensure balance after cooking.
Add the soaked moong dal and the asafoetida water.
Mix in 2 to 3 tbsp grated coconut
Stir well, cover, and cook on a low flame for about 10 minutes.

Finish cooking

Once a little water remains, remove the lid and cook uncovered until all moisture evaporates.
The dal should remain soft and fluffy, not mushy.
Switch off the flame and serve warm.