Moth beans are one of the major protein food sources.Their vitamin content increases as they sprout. Earlier I had posted a no onion no garlic recipe. Now posting matki usal with the flavour of onions.
RECIPE:

Ingredients:

  • 1 1/2 cups sprouted matki (moth beans)
  • 1 big onion very finely chopped
  • 1 small tomato very finely chopped
  • 2 tbsp freshly scraped coconut
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/8 tsp turmeric powder
  • 2 to 3 curry leaves
  • 2 tsp kashmiri red chilli powder(adjust to individual taste)
  • 1/2 tsp coriander powder
  • 1/4th tsp cumin powder
  • 1/4th tsp crushed black pepper
  • Finely chopped coriander leaves to garnish plus a sprig of chopped coriander leaves to be added after sauteing the onions.

Method:

  • Heat oil in a nonstick/ ceramic pan,add mustard seeds, when they splutter add asafoetida, turmeric powder, curry leaves,onions, coriander leaves and saute till onions are transluscent then add 1 tsp red chilli powder so that it coats the onion well ,then add tomatoes,saute well till soft, add rest of the chilli powder, coriander powder, cumin powder, saute then add matki and mix well, then add hot water just enough to cook the sprouts say about two cups of water.
  • Cover with a steam release lid and when the sprouts are 3/4th cooked add salt and crushed black pepper and cook till done.
  • Add fresh coconut and mix well. Garnish with coriander leaves.
  • Serve hot as a side dish with chapatis or as a side dish with dal rice.

NOTE:

  • The usal should be moist but not watery.
  • Black pepper is also spicy so adjust chilli powder to individual taste.

Procedure to soak matki/ moth beans:

  • Wash and soak moth beans for about 6 to 8 hours in water. Drain the water, wash the beans again and transfer them into a cotton/ muslin cloth. Hold all the edges together, twist them and tie a knot.
  • Keep them in a warm place for another 12 hours. Once sprouted loosen the knot, transfer to a container. 1/2 cup of moth beans gives approximately 1 cup of sprouted moth beans.
  • Rinse the moth beans before use.

TIPS:

  • Covering and cooking moth beans will cook it faster, use less energy and also retain more vitamins.
  • Usually sugar or jaggery is added to taste to usals but I personally prefer adding freshly scraped coconut which imparts the required sweetness.