Saturday, September 3, 2011
Matki Usal / Moth Beans Curry
Matki / Moth Beans Sprouts - 2 cups
Oil - 1 tbsp + 1 tbsp
Onion - 1 big, thinly sliced
Garlic Cloves - 6, crushed
Desiccated Coconut - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Hing / Asafoetida - a pinch
Goda Masala - 1 tsp (optional)
Red Chili Powder - 1/2 tsp
Boil the matki with 2 cups of water and a little salt till it becomes soft but retains its texture and not mushy. It should take around 15 minutes. Keep aside.
Heat 1 tbsp oil in a pan. Add the crushed garlic and sliced onion and cook till the onion starts to caramelize.
Add the dry shredded coconut and cook till the coconuts gets light brown. Remove the mixture from heat and cool. Blend till it forms a smooth paste. While blending, add a little water if required. Keep aside.
Heat another tbsp oil in the pan. Temper with mustard seeds, cumin seeds, hing, turmeric. Add the ground onion paste, goda masala and red chili powder and cook on low heat till the oil separates from the masala.
Add the boiled matki, fry for a couple of minutes and add a cup of water. Bring it to boil, check for seasoning and cook till you get the desired consistency.
Add a little lemon juice on top and serve with shev and chopped raw red onions.