A slightly watery version of this can be eaten with chappati and serves as a curry in itself. Wonderful to taste..its smells divine as well..
It was my son's birthday..last week..and for breakfast we made Matki Chi Usal. Most appreciated dish in our house, we enjoyed it thoroughly...:-)
Ingredients: Serves 6 portions
2-1/2 cups Moth bean,soaked, sprouted,
3 large onions,finely chopped,
3-4 green chillies, finely chopped,
8-10 curry leaves,
3 tbsp oil,
2 tsp coriander powder,
2 tsp dry mango powder,
2 tsp garam masala powder,
1 tsp mustard seeds,
1 tsp red chilly powder,
1 tsp turmeric powder,
Salt as per taste,
Sprouting the beans:
1.) Soak the bean overnight or atleast for 8 hrs.
2.) Strain the soaked beans and remove over a clean muslin cloth. Tie the cloth around the beans, ensuring no space is available for air to pass through. The humidity of the beans inside the tied cloth allows the beans to sprout.
This is my MILs method of sprouting...
I use a sprout maker which is readily available in the market these days.
1.) In a deep bottomed pan/wok, heat oil. Add the mustard seeds and allow it to splutter. Add the curry leaves and green chillies. Stir for a minute and add the chopped onions. Stir until the onions turn golden brown.
2.) Add the moth bean sprouts and stir evenly. Add turmeric powder, red chilly powder, coriander powder, dry mango powder, and salt. Check for seasoning and adjust as per taste.
3.) Cover with a lid and allow it to cook in sim for 7-8 mins.
4.) Remove the lid and add the garam masala powder.
5.) Garnish with fresh coriander and serve hot with sev and khara boondi.
If you want to make a curry, add about a cup of water at step 3.
I'm sending a helping of this hot and spicy Moth Bean Stir Fry to My Legume Love Affair: Sixth Helping - Hot & Spicy hosted by Suganya of Tasty Palettes, started by Susan and to Winter Treats hosted by Trupti.