Usal is very common in Maharashtrian cusine made of various kinds of beans peas, black eyed beans, Matki, Moong or dried white peas. Today I have combined moong and matki or moth beans are both high sources of protein. It is best to soak and sprout these beans which needs minimum 2 days. First day to wash and soak the bean for about 8 to 10 hours. Then drain the water and keep it in a sieve ..do keep sprinkling water in between so the beans don't get too dry. In about 4 to 5 hours you will see the beans sprouting. Leave it out for totally 8 hours and then this sprouted mix can be stored in a box.
In this curry preparation, beans mostly is combined in a thick masala prepared with roasted onion, garlic, fresh garam masala and dry coconut and spiced up with one’s choice of masalas as per different regions in Maharashtra like Kala Masala, Malwani Masala , Ghati masala, Kanda lasoon masala but if you don't have such masalas, you can even add spicy red chili powder and garam masala powder in this preparation
This flavourful can be eaten as a sabzi with paratha, roti or rice or as a combination with pav or better still add a little farsan and make it the lip smacking Misal Pav.
Ingredients
For gravy
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Moong & matki mix - 1 & 1/2 cups
Paste as mentioned below
Tumeric powder
Salt as per taste
For paste
Onions - 4
Coconut - 1 cup
Garlic -7/8
Cinnamon - 1 "
Cloves - 5
Fennel seeds -1 tsp
Jaggery - 2 tbsp
Tamarind - a little
Masalas
Ghati masala - 1 & 1/2 tbsp or little more if you like spicy.
Kashmiri red chilli - 2 tsp
For garnish
Onions -2 (finely chopped)
Coriander leaves.
For serving
Farsan
Pav
Method:
1) Pressure cook the moong & matki with tumeric powder for 1 whistle. If you don't want to pressure cook it along with the gravy which will take slightly longer.
2) Make the paste - golden fry the garam masala , onions and garlic. When raw smell goes add coconut and fry till dry brown. Cool and make a paste with tamarind and jaggery. Make a smooth paste with little water.
3) In a pan for gravy put oil add jeera fry for 1 minute. Then add onion fry till golden brown . Next goes in the tomatoes and cook till it soft. Lastly add the ground paste and mix it all well. Cook till this gravy releases oil which will be about 5 to 7 minutes.
4) Add the cooked moong / matki ,water and salt to form a light gravy. It should be watery as this the base for the misal. If the beans are not pre cooked then at this stage add more water and let the whole mix cook well.
5) For serving in the dish first put the farsan. Then put the usal mix and finely top with onion and coriander.
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