Serves 4-6
Ingredients:
3 cups sprouted matki [moth beans]
1 cup onion
1 medium sized tomato [about 3-4 tbsp chopped]
4 tbsp cooking oil
1 1/2 cup water
1 tsp salt
Fresh spices:
1/2 tbsp ginger-garlic paste [finely diced is equally good]
1/4 tsp tamarind pulp
Whole spices:5 cloves
5 blackpeppers
1 big bay leaf [i used three small pieces]
1 big cardamom
2 inch cinamom stick
Dry spices:
2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp ground coriander powder
1/4 tsp ground cummin powder
Cooking instructions:
1] On medium heat start with oil in a deep pan,
2] Add all of the whole spices together. Because I am using whole spices I avoid using sesame/cumin seeds,
3] When the whole spices release aromas and turn slightly brown, add onions,
4] Saute onions untill golder brown and add ginger-garlic paste,
5] About 30-45 seconds later add the tomatoes. You may need to add a tsp of water at this point to avoid the mixture sticking to the pan,
6] Roast the mixture for about 3-4 minutes,
7] Add the dry spices. It helps to add some water at this point to help the ingredients come together but not more than 1-2 tsp at a time,
8] Add the beans after another 5 minutes. Dry roast the beans for couple of minutes,
9] Add water. Cook for 15 minutes. Normally sprouted beans will not take too long to cook.
Additional Comments -
1] This recipe will result in a dry-ish usal. Increasing the amount of water to 2 or even 2 and half cups will give a more 'gravy/curry' finish.
2] The usal has strong whole spices aroma and taste. For those who enjoy milder flavours the bigger cardamom and half the cinamom can easily be left out of the preparation.
Alternatively remove the cardamom and cinamom stick as soon as you turn the heat off/well before serving.
3] For those who want MISAL, simply make the usal more watery [see #1] and then add chopped onions, coriander and some bhel mix.
4] Beat some yogurt and add to the concoction and you have Dahi Misal!!
