Tuesday

Matki chi Usal/Moth bean curry

Matkichi usal/Moth bean curry
Hello Sweeties!!! Last week was all about cakes and cookies, so briging my sweet tooth and crazy carving in check, I am concentrating on healthy and soul food this week.

It does happen, you slip, give in the craving and then try making things work out by eating right.


**Sprouting beans; Soak a cup of dried beans in hot water for 5-6 hours, Rinse the beans and discard the water it was soaked in, either tie these soaked beans in a cloth or keep in a air tight box in a warm place for 8-10 hours for sprouting. 

 
You will need; 
1 cup sprouted Matki/Moth Beans
**Boiled with 2 cups water in a pot for 8-10 mins.
1 inch ginger grated
2 cloves garlic mashed 
1/2 cup dry roasted coconut
2 tsp cumin seeds/jeera
1 clove
3-4 peppercorns
1 tspn Usal Masala-(Substitute with 1/2 tspn Garam masala + 1/2 tsp Cayenne pepper) 2 tsps Cumin-Coriander powder
Juice of 1 lemon
Salt to taste
1 tspn Goda Masala- Optional (** Black Garam Masala commonly used in Marathi speaking homes)


Tempering
1 tbspn oil
1 tspn Jeera/cumin seeds
1 tsp rai/mustard seeds
pinch of hing/asafodita
1 tsp turmeric/haldi

In a grinder powder the dry roasted coconut and the jeera with the clove and some peppercorns. Keep this powder aside.

Heat a wok on medium heat and add oil, add the tempering ingredients, rai/mustard seeds and jeera/cumin seeds, let it sizzle and then add the ginger and garlic, then add the turmeric/haldi and hing. Then add the boiled matki beans with the water in which it was cooked.
 
Then add the coconut powder, usal masala, cumin-coriander powder, salt and cover and cook for 5-7 mins. The usal is ready. Garnish with cilantro if you like.

** The Usal masala, which I have is very spicy, so adjust the heat levels as per your liking. Generally it is wiser to start with less amounts and increase to you liking.

Enjoy this usal with bread or rice or phulka or any Indian roti. If you are like my kids they eat it as a snack too.



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