I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.
- 12 slices of bread
- 3 medium sized onions
- 2 medium sized potatoes
- A small bowl of sprouted Moong/ green gram
- 7 green chillies
- A pinch of Haldi/turmeric powder
- 1/4 tsp Hing/asafoetida
- 3 sprigs curry leaves
- Coriander leaves
- Grated coconut
- 100ml water
- 2 tbsps ghee/clarified butter
- 5 tbsps oil
- 1tsp mustard
- 1 tsp urad dal /black gram dal
Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.
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