मटकीची उसळ
Matki usal
A teaspoon of kala masala is what gives usal its dark, roasted taste. Make it a little thinner, add farsan on top, and it is halfway to misal.
30 min, plus a day to sprout · Serves 3
Eat it with
You need
- 1 cup matki, sprouted
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1 tsp kala masala
- ½ tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp mustard seeds
- A pinch of hing
- A few curry leaves
- 2 tbsp grated coconut (optional)
- 1 tsp jaggery
- 2 tbsp oil
- Salt
- Coriander
How we make it
- To sprout: soak the matki overnight, drain, and keep it wrapped in a damp cloth for a day until short sprouts show.
- Heat the oil. Mustard seeds, hing and curry leaves, then the onion until golden. Add ginger-garlic and the tomato and cook until soft.
- Add turmeric, chilli powder and kala masala and stir for a minute.
- Add the matki, salt and 1½ cups water. Cover and cook for 10 to 12 minutes, until soft but still whole.
- Stir in the jaggery and coconut, simmer 2 minutes, and finish with coriander. Eat with chapati or pav.
Watch it made
Every cook does this a little differently. This video is Smita Deo, Ruchkar Mejwani's way, and worth a watch.
Video by Ruchkar Mejwani on YouTube · open on YouTube