Usal

🛒 Ingredients

• Sprouted Moth Beans (Matki) 120 g · 136 kcal
• Onion 40 g · 16 kcal
• Tomato 60 g · 11 kcal
• Ginger-Garlic Paste 8 g · 6 kcal
• Green Chilies 4 g · 1 kcal
• Vegetable Oil 8 g · 72 kcal
• Mustard Seeds 1 g · 5 kcal
• Cumin Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 2 kcal
• Red Chili Powder 1 g · 3 kcal
• Goda Masala 2 g · 7 kcal
• Coriander Powder 2 g · 5 kcal
• Tamarind Pulp 8 g · 19 kcal
• Jaggery 4 g · 15 kcal
• Water 50 g · 0 kcal
• Fresh Coriander Leaves 3 g · 1 kcal

👨‍🍳 Instructions

1. If using dry moth beans, soak them overnight, then drain and sprout for 1-2 days until small tails appear; rinse sprouted beans.
2. Heat vegetable oil in a pan over medium heat, then add mustard seeds and cumin seeds; let them splutter.
3. Add chopped onion and green chilies, sauté until the onion turns translucent.
4. Stir in ginger-garlic paste and cook for another minute until fragrant.
5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and Goda Masala; cook until tomatoes soften and release oil.
6. Add the sprouted moth beans, tamarind pulp, jaggery, and water; mix well.
7. Cover and simmer for 15-20 minutes or until the beans are tender and the curry has thickened to your desired consistency.
8. Garnish with fresh coriander leaves and serve hot with pav (soft bread rolls) or roti.