Maharashtrian Matki Usal

Method

1. 1

   Sprout the beans (do this 1 to 2 days before): Wash and soak 1 cup whole moong overnight. Drain and wrap in a wet cloth. Place in a colander. Keep at room temperature for 1 to 2 days. Short tails mean young sprouts — milder. Longer tails are more nutritious. Once sprouted, they are ready to cook.

2. 2

   Steam the sprouts: Place the sprouts in a steamer basket or in a metal strainer set over a pot of boiling water. Cover and steam for 8 minutes. The sprouts should be just tender — they should hold their shape when you press one gently, not collapse into mush. Steaming before cooking ensures even cooking in the pan.

3. 3

   Heat oil and make tempering: Heat 2 tbsp oil in a wide pan on medium heat. Add 1 tsp mustard seeds. Wait for them to pop. Add 10 curry leaves and 1/4 tsp asafoetida. Stir 10 seconds.

4. 4

   Cook the onion: Add finely chopped onion. Cook on medium heat for 8 minutes, stirring every 2 minutes, until golden.

5. 5

   Add ginger, garlic and tomato: Add ginger paste and garlic paste. Stir 1 minute. Add chopped tomatoes. Cook 6 minutes until soft and oil visibly separates from the mixture.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes on low heat.

7. 7

   Add the steamed sprouts: Add the steamed sprouted beans. Stir gently to coat all the beans with the spice mixture. Add 1/4 cup water.

8. 8

   Cover and cook: Cover the pan. Cook on medium-low heat for 8 minutes so the sprouts absorb all the flavours.

9. 9

   Finish: Remove the lid. Add 1/2 tsp garam masala. Stir gently. Cook uncovered 2 minutes. The usal should be nearly dry — not watery.

10. 10

    Garnish and serve: Top with freshly grated coconut and coriander leaves. Serve as a side dish alongside dal and rice or as a filling in bread rolls.

11. 11

    Note: Usal is the dry version of the sprouted legume dish in Maharashtra. The difference from misal is that usal is served without the thin spicy broth (kat) and crispy farsan topping that misal has. Matki (moth beans) are native to the Deccan plateau region and are a complete plant protein. Many types of usal are made — with rajma, kala chana, black-eyed peas — but sprouted matki usal is the most traditional.