Hesaru kalhu [Whole green gram] usali

This is a side dish and can also be had as an evening snack. This is usually made and distributed on certain festival days in Karnataka and is a favourite among children. Green grams are a very rich source of proteins.


Whole green dal[soaked in water for 2-3 hrs] – 2 cups
Coconut[grated] – 3 tbsp
Green chillies – 4
Lemon juice – 1 tsp

For tempering:

Hing – a pinch
Mustard – 1 tsp
Curry leaves – 5-6

For garnishing:

Finely chopped coriander


Cook the soaked green gram in a pressure cooker till well cooked but not mashed. The gram should still remain whole and seperate from one another.
Grind the coconut and green chillies and keep aside. Take oil in a wok. Add the hing mustard seeds and once it splutters, add the curry leaves. Now,add the boiled green gram and the ground mixture. Saute for 1-2 min. Now, add the lemon juice, mix well and switch off the flame. Garnish with coriander and serve.


You can choose to avoid the coconut and add the green chillies[finely chopped] for the tempering. You can also choose to add some grated coconut for garnishing in this case.
This dish can also be prepared with sprouted green gram in which case its not required to soak the same.




Hum along :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.