Matki chi usal

Ingredients 

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

Method 

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.