Matki Usal

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Curry leaves

  1 g

• Freshly grated coconut

  30 g

• Garlic

  minced

  9 g

• Ginger

  grated

  10 g

• Goda masala

  8 g

• Mustard seeds

  3 g

• Oil

  30 ml

• Onion

  finely chopped

  100 g

• Red chili powder

  4 g

• Salt

  to taste

• Sprouted moth beans

  250 g

• Tomato

  chopped

  80 g

• Turmeric powder

  2 g

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Method

1. 1Rinse the sprouted moth beans and drain well.
2. 2Heat oil in a pan, crackle mustard seeds, then add curry leaves and asafoetida.
3. 3Add chopped onion and saute until soft and golden.
4. 4Stir in garlic and ginger and cook for a minute.
5. 5Add tomato, turmeric and red chilli powder; cook until the tomato breaks down.
6. 6Grind grated coconut with a splash of water to a coarse paste and add it in.
7. 7Add the sprouts, goda masala and salt; toss to coat.
8. 8Pour in 200 ml water, cover and simmer 12-15 minutes until beans are tender.
9. 9Mash a few beans against the pan to thicken the gravy.
10. 10Finish with chopped coriander and serve hot.