Marathwada Usal Sprouted Mixed Lentil Curry

Method

1. 1

   Make the masala paste: Grind soaked dried red chilli, fresh coconut and coriander seeds with water to a smooth paste. Keep aside.

2. 2

   Heat oil: Heat 3 tbsp oil. Add mustard seeds — pop. Add asafoetida and curry leaves.

3. 3

   Cook onion: Add finely chopped onions. Cook 10 minutes until deep golden.

4. 4

   Add ginger and garlic: Cook 2 minutes.

5. 5

   Add the coconut masala paste: Add the ground paste. Cook stirring 5 minutes until the coconut is cooked and oil separates.

6. 6

   Add dry spices: Turn low. Add red chilli powder, turmeric and goda masala. Stir 2 minutes.

7. 7

   Add the sprouted lentils: Add the mixed sprouted lentils. Stir well to coat every sprout with the spiced coconut masala.

8. 8

   Add water, tamarind and salt: Add 1 cup water, tamarind paste, sugar and salt. Bring to a simmer.

9. 9

   Cook until tender: Cover and cook on medium-low for 15 minutes until the sprouts are fully cooked but still hold their shape.

10. 10

    Serve: Scatter coriander leaves. Serve with bhakri or rice.

11. 11

    Note: Usal made from mixed sprouted lentils is the everyday protein preparation of Marathwada — the drought-prone interior plateau of Maharashtra comprising Aurangabad, Latur, Osmanabad and surrounding districts. The practice of sprouting lentils before cooking is ancient in Maharashtra — sprouting increases the nutritional value and makes the lentils easier to digest. The misal pav of Mumbai uses a similar base but the Marathwada usal is thicker, less spiced and served with bhakri rather than bread.