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Usili with Moong Dal and Carrot

I went to South India to capture these rare recipes that is getting extinct because of modern technologies.
Mrs. Nagaraj is a homemaker who belongs to Bhraman family in Tamil Nadu. Her mother (now 82 years old) has taught Mrs. Nagaraj how to cook Traditional South Indian Recipe in the simplest form retaining its nutritive value.
Below is the video that I have taken of her while she was cooking lunch for her family. Learn and enjoy!


  • Moong dal (1 cup)
  • Carrot (2 large size)
  • Raw mango (1/2)
  • Cucumber (1 medium size)
  • Green chilllis (2)
  • Curry leaves (1 stem)
  • Coriander leaves (handful)
  • Oil
  • Mustard seeds (1tbsp)
  • Urad dal (1 tbsp)
  • Turmeric (1/2 tbsp)


  1. Soak Moong dal in water for 1 hour. Cut carrot, raw mango cucumber in small cubes. Cut green chilies in to 2 pieces each.
  2. Heat oil in a heavy bottom pan, add mustard seeds and urad dal. Once urad dal becomes golden brown, add cut green chilies and curry leaves. Seasoning is ready.
  3. Add 2 small glass of water in a heavy bottom pan. Add turmeric and chopped carrots into it. Close it with a lid for 2-3 min.  When carrot is half cooked, add the soaked moong dal and cook again for 3 min. Add asafetida power and salt to it. Mix well.
  4. Add the seasoning into it. Put off the fire. Add raw mango, coriander leaves and cucumber and spread it over. Close the lid for next 2-3 min. Mix them well.
  5. Usili is ready to serve with steamed rice.

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