Matki chi usal

  1. 1 cup(steel katori) matki (moth beans)
  2. 1 small finely chopped onion
  3. 1 small finely chopped tomato 
  4. 1 green chili (add more if you wish to make the curry more spicy)
  5. Few curry leaves 
  6. 1 tbsp oil for tadka
  7. ½ tsp mustard seeds 
  8. ½ tsp turmeric powder
  9. 1 tbsp cumin powder
  10. ½ tbsp coriander powder
  11. Pinch of hing
  12. Salt for taste
  13. 1 small piece of jaggery 
  14. 2-3 Kokum or lime juice as required
  15. 2 cups of water for making curry
  16. Chopped coriander for garnishing 
  17. Grated coconut for garnishing

  1. Take 1 cup of moth beans, wash them under running water, drain the water & soak them overnight or more than 8hrs in boiling water, drain the water next day, spread the beans on a kitchen towel to dry, when the beans are dried completely add them in a maslin cloth and tie them loosely to make sprouts. This may take another 7-8 hrs.  Once the sprouts appear, add them to a vessel & pressure cook for 3 whistles.
  2. In a deep bottom pan, add oil, once the oil has heated, add mustard seeds, turmeric, hing, curry leaves & green chilies, give it a quick stir, add the finely chopped onions & fry until they turn transparent, add the tomatoes & fry  them until oil is separated from the vegetables, add the cumin & coriander powder. 
  3. Now add the cooked moth beans, salt, kokum, jaggery, water & bring the curry to a boil. 
  4. Serve hot with chopped coriander & grated coconut
  5. I make the usul dry but if you wish to make it watery or semi dry add water accordingly & adjust the spices too.

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