Indian Ussal

People tell you that sprouting beans is good for you because it makes the nutrients more bioavailable, and helps with digestion. I do it because it makes the very same bean act differently in cooking and it makes it delicious. Yup, taste before science sometimes. I sprouted some whole red lentils (because that’s what I had in the house) and once they’d sprouted, I used a basic technique to make this into a standard Marathi dish called Ussal. The beauty of learning this recipe, is that once you learn this method, you can use it for any sprouted bean. Most of the taste comes from the bean itself, with the spices and aromatics serving to slightly enhance those tastes.

Indian Ussal | Pressure Cooker Sprouted Beans

So it won’t matter which bean you use to sprout, you can still use this same method of cooking it. What’s more, the method to sprout any beans is pretty much the same. To make this even more versatile, you can either make this as a relatively dry side dish, or you can make it more soupy to have over rice, or–get this–you make it dry and add fresh chopped onions, tomatoes, and lime juice, and have it as a salad. It’s a total three-for-one here. Lots of ways to look like a hero.

If you want to sprout your own beans, here’s what you do:

1. Soak beans overnight
2. In the morning, drain and set into a jar, bowl, or whatever you have lying around. You really don’t need a fancy jar/kit to do this. I sprouted mine in a disposable plastic container.
3. Let them sit near a kitchen window with some natural light.
4. Wash and drain twice a day if you can, so they stay moist.
5. That’s it. You know they’re done when they have tails sprouting, and when you’re hungry. See my picture to get a feel for it.

As to making the Ussal, simplicity itself, especially with an Instant Pot, although this is easily made on the stove top as well. The steps to making this are:

1. Grind together onions, tomatoes, ginger, and garlic, cook for a little bit
2. Add sprouts and water
3. Cook for 3 mins HP, NPR for 10 mins
4. Garnish

IF YOU ENJOYED MY INDIAN USSAL RECIPE YOU’LL LOVE MYINSTANT POT VEGAN MATKI USSAL!

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Indian Ussal | Instant Pot Sprouted Beans

Ingredients

• ▢ 1 tablespoon Oil

Blend together

• ▢ 1 Onion , roughly chopped
• ▢ 2 Tomatoes
• ▢ 3 cloves Garlic
• ▢ 1 tablespoon Minced Ginger , minced
• ▢ 1-2 teaspoon Kosher Salt
• ▢ 1/2 teaspoon Turmeric
• ▢ 1/4 -1/2 teaspoon Cayenne Pepper
• ▢ 1 teaspoon Ground Coriander
• ▢ 1/2 teaspoons Ground Cumin

For beans

• ▢ 2 cups sprouted beans , (soak and sprout 1/2 c dry beans)
• ▢ 1 cup Water

Instructions

• Blend together the vegetables and spices
• Meanwhile heat your Instant Pot on Sauté, and when hot, add oil. When that is hot, pour in blended vegetables, taking care to avoid the splatter.
• Cook vegetables for 3-5 minutes, add beans and water.
• Cook for 3 minutes at High Pressure, allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
• You can choose to use a little soupy, boil to eliminate the water, or add water depending on how you plan to serve this (see article above for details).
• Garnish with cilantro and serve.

For Stovetop

• Blend together the vegetables and spices.
• Meanwhile, add oil to a hot sauce pan. When that is hot, pour in blended vegetables, taking care to avoid the splatter.
• Cook vegetables for 10-15 minutes to get them well cooked.
• Add beans and 2 cups of water. When the water boils turn it down to a simmer and let the beans cook. You’ll know they are done when you can press a bean between your fingers and not feel a hard core in the middle–same way you know when rice is done.
• You can choose to use a little soupy, boil to eliminate the water, or add water depending on how you plan to serve this (see article above for details).
• Garnish with cilantro

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Indian Ussal | Instant Pot Sprouted Beans

Ingredients

• 1 tablespoon Oil

Blend together

• 1 Onion roughly chopped
• 2 Tomatoes
• 3 cloves Garlic
• 1 tablespoon Minced Ginger minced
• 1-2 teaspoon Kosher Salt
• 1/2 teaspoon Turmeric
• 1/4 -1/2 teaspoon Cayenne Pepper
• 1 teaspoon Ground Coriander
• 1/2 teaspoons Ground Cumin

For beans

• 2 cups sprouted beans (soak and sprout 1/2 c dry beans)
• 1 cup Water

Instructions

• Blend together the vegetables and spices
• Meanwhile heat your Instant Pot on Sauté, and when hot, add oil. When that is hot, pour in blended vegetables, taking care to avoid the splatter.
• Cook vegetables for 3-5 minutes, add beans and water.
• Cook for 3 minutes at High Pressure, allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
• You can choose to use a little soupy, boil to eliminate the water, or add water depending on how you plan to serve this (see article above for details).
• Garnish with cilantro and serve.

For Stovetop

• Blend together the vegetables and spices.
• Meanwhile, add oil to a hot sauce pan. When that is hot, pour in blended vegetables, taking care to avoid the splatter.
• Cook vegetables for 10-15 minutes to get them well cooked.
• Add beans and 2 cups of water. When the water boils turn it down to a simmer and let the beans cook. You’ll know they are done when you can press a bean between your fingers and not feel a hard core in the middle–same way you know when rice is done.
• You can choose to use a little soupy, boil to eliminate the water, or add water depending on how you plan to serve this (see article above for details).
• Garnish with cilantro

Indian Ussal | Instant Pot Sprouted Beans https://twosleevers.com/indian-ussal/

I live in the suburbs of DFW, which means getting good Sichuan food is not easy. Well, I mean, it’s easy, it’s just a 45 minute drive which is really a pity because I love Sichuan Food. So I have to resort to making it for myself. I made a super tasty Sichuan Pork Soup (minus noodles) and a Sichuan pepper cabbage, but Dan Dan Mein is something else. I love it but the noodles are an issue. In addition, it’s a multi-step recipe with making chili sauce, making the spiced ground pork, and then making the noodles. So I did some experimenting in the kitchen and came up with this delicious Dan Dan Style Chicken recipe!

Low Carb Dan Dan Style Chicken | Pressure Cooker Recipe

So of course I wanted a short cut. I basically made a sauce, cooked the chicken with it, and put it over shirataki noodles which are no-carb, and Roger and I scarfed it down. I made this in the Instant Pot but it can be made on a stove-top just as easily.

LOOKING FOR MORE DELICIOUS SICHUAN RECIPES TO MAKE? CHECK OUT MYSICHUAN CUMIN LAMB RECIPE!

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Presssure Cooker Low Carb One Step Dan Dan Style Chicken

Ingredients

For sauce

• ▢ 1 tablespoon Crunchy Peanut Butter , (See note)
• ▢ 1 tablespoon Black Bean Garlic Sauce
• ▢ 2 teaspoons Soy Sauce
• ▢ 2 teaspoons Rice Vinegar
• ▢ 1/2 teaspoon Ground Sichuan Peppercorns
• ▢ 1/4 hot water

To cook chicken

• ▢ 1 pound chicken breasts , cut into bite size pieces
• ▢ 1/2 cup Water

Instructions

• Blend together the sauce ingredients, using the hot water to help melt the peanut butter.
• Pour over chicken and mix well. Allow it to marinade for 30 mins if you have time.
• Mix with remaining water, and cook at high pressure for 7 minutes, use natural pressure release for 10 minutes, and then release remaining pressure.
• Mix with rinsed shirataki noodles and serve, garnishing with cilantro if desired.

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