Maharashtrian Egg Usal
IndianIndian RecipesDesi eggsMedium
Maharashtrian usal with boiled eggs — sprouted moong cooked in a spicy coconut-onion masala, topped with eggs and farsan.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 1 cup sprouted moong
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp haldi (turmeric)
- 1/2 tsp salt
- 2 tbsp oil
- Farsan or sev for topping
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste and tomatoes; cook until the masala is thick.
- Add chilli powder, garam masala, haldi and salt.
- Add the sprouted moong and a cup of water; simmer for 15 minutes.
- Top with boiled egg halves, farsan and coriander; serve with pav or roti.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)15 g
Fat (estimate)12 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and cook the moong until soft. Allergen: egg, besan (farsan). Substitute: use regular moong daal if sprouted moong is not available. Nutrition figures are estimates only, based on standard per-egg values.