Marathwada Usal Sprouted Mixed Lentil Curry

Ingredients

• 1.5 cups mixed sprouted lentils (moth bean, whole green moong, white peas — sprouted by soaking 8 hours then leaving in a damp cloth for 12 to 24 hours until small tails appear; or use ready sprouted)
• 3 tbsp oil
• 1 tsp mustard seeds, 1/4 tsp asafoetida, 10 curry leaves
• 2 onions — finely chopped
• 1 tsp ginger paste, 1 tsp garlic paste
• For the masala paste: 4 dried red chilli + 3 tbsp fresh coconut + 1 tsp coriander seeds — ground smooth
• 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp goda masala or garam masala
• salt, 1 tsp tamarind paste, 1/2 tsp sugar
• coriander leaves

Method

1. Make the masala paste: Grind soaked dried red chilli, fresh coconut and coriander seeds with water to a smooth paste. Keep aside.
2. Heat oil: Heat 3 tbsp oil. Add mustard seeds — pop. Add asafoetida and curry leaves.
3. Cook onion: Add finely chopped onions. Cook 10 minutes until deep golden.
4. Add ginger and garlic: Cook 2 minutes.
5. Add the coconut masala paste: Add the ground paste. Cook stirring 5 minutes until the coconut is cooked and oil separates.
6. Add dry spices: Turn low. Add red chilli powder, turmeric and goda masala. Stir 2 minutes.
7. Add the sprouted lentils: Add the mixed sprouted lentils. Stir well to coat every sprout with the spiced coconut masala.
8. Add water, tamarind and salt: Add 1 cup water, tamarind paste, sugar and salt. Bring to a simmer.
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. Serve: Scatter coriander leaves. Serve with bhakri or rice.
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.