Rinsed and soaked the mix sprouts overnight or 7-8 hours.

Heat oil in a pressure cooker over medium heat.  Add cumin seeds and let them splutter. Then add curry leaves and sauté for a few seconds.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add chopped tomatoes and salt. Cook until the tomatoes become soft and mushy. 

Add turmeric powder, red chilli powder, cumin powder and Maggie masala( optional ). Add a dash of water, Mix well and cook for a couple of minutes or until the oil starts to separate. 

Drain the water, add the soaked sprouts and mix them with the spices.

Pour in 1 ½ cups of water to achieve the desired consistency of the curry.

 Let it cook for about 10-15 minutes or until they are soft and tender. 

Taste and adjust the salt if needed. You can add more red chili powder if you prefer a spicier curry.

Once the Ussal is ready, switch off the heat and garnish with chopped coriander leaves and green chilli. 

Ussal can be enjoyed with pav (Indian bread rolls), rice, or even on its own as a spicy and satisfying dish.