Matki Usal with Jowar Bhakri

Ingredients

• •100 g dry matki (moth beans), soaked overnight and sprouted for a day
• •1 onion (80 g) and 1 tomato (80 g), finely chopped
• •10 g fresh grated coconut
• •2 tsp oil (10 g)
• •1/2 tsp each of mustard seeds, cumin and turmeric, pinch of hing (use gluten-free hing), a few curry leaves
• •1 tsp goda masala or kanda lasun masala, 1/2 tsp red chilli
• •Salt, lemon, coriander leaves
• •100 g jowar flour for 2 bhakris (1 per person, counted in the numbers)

Method

1. 1.Heat the oil, add mustard seeds, cumin, hing and curry leaves, then the onion. Cook until soft and pink.
2. 2.Add the tomato, turmeric, chilli and masala and cook until mushy.
3. 3.Add the sprouted matki, salt and 1.5 cups of water. Cover and simmer 12 to 15 minutes until the sprouts are tender but still hold their shape.
4. 4.Stir in the coconut, finish with lemon and coriander.
5. 5.For the bhakri, knead the jowar flour with hot water and a pinch of salt, pat into 2 rounds and cook on a hot tawa, sprinkling water on top, until puffed and spotted. Serve 1 bhakri with half the usal.

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