sprouted moth beans
(matki usal)
Ingredients
moth beans (matki) - 2 cups, sprouted
onion - 1 cup, chopped
tomato - one half cup , chopped
ginger-garlic paste - one half tablespoon
red chili powder - 2 teaspoon
jaggery - 2-3 tablespoons
lemon juice - 1 teaspoon
fresh grated coconut - 2 tablespoons
water - one half cup
vegetable oil - 1 tablespoon
mustard seeds - 1 teaspoon
turmeric - 1 teaspoon
curry leaves - 5-6
cilantro to garnish
salt to taste
Recipe
1. Soak moth beans in warm water for 5/6 hours or overnight or until the water fully absorbed by the legume. Drain, spread over a thick wet cloth and cover with another wet cloth. Leave it for 7/8 hours or overnight to sprout.
2. Cook moth beans in pressure cooker adding water (enough for cooking) , salt and a pinch of turmeric until tender.
3. Heat vegetable oil in a sauce pan, add mustard seeds. When mustard seeds splutters, add turmeric, chopped onions, curry leaves, ginger-garlic paste and fry until the onions are translucent.
4. Add cooked moth beans, tomatoes, water, Maharashrian goda masala , garam masala , red chili powder , jaggery , lemon juice, salt. Cook for few more minutes and garnish with fresh grated coconut and cilantro.
Tit -Bits
The speciality of this dish is that it could be in stir-fried form(dry texture) or curry based. Matki usal is the main ingredient in Misal, another Maharashtrian speciality. Kolhapuri (Kolhapur - city famous for mouth watering, spicy misal ) misal is irrestistable. Puneri misal is less spicy than Kolhapuri misal.