Recipe: Appetizing Moong Matki Usal Recipe

Moong Matki Usal Recipe. Huge Range With Unbeatable Prices - Order Today! To begin making the Moong Sprouts Usal Recipe, heat of oil in a heavy bottomed pan on medium heat; add mustard seeds, cumin seeds and allow it to crackle. Once the seeds have crackled add in the asafoetida and stir for a few seconds.

Add jaggery and cook till jaggery is melted and well mixed. Sprout the matki in advance to make the usal. For preparing masala paste, heat oil on a tava, add onion and sauté till translucent. You can have Moong Matki Usal Recipe using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moong Matki Usal Recipe

1. It's 200 grams of sprouted moong matki.
2. It's 1 of big onion finely chopped.
3. Prepare 2 of medium tomatoes.
4. Prepare 1 of small pod garlic.
5. Prepare 1 inch of ginger.
6. It's 1 of green chilli.
7. Prepare leaves of few coriander.
8. It's 1/4 cup of freshly grated coconut.
9. Prepare 2 sticks (1 inch) of cinnamon.
10. You need 4 of peppercorns.
11. You need 2 of cardomons.
12. Prepare 1 tbsp of full coriander powder.
13. You need 1/2 tsp of cumin powder.
14. Prepare 1/2 tsp of turmeric.
15. Prepare 1/2 tsp of red chilli powder.
16. Prepare to taste of salt.
17. Prepare 1/2 tsp of garam masala powder.
18. Prepare as needed of coriander leaves for garnishing.

Add freshly grated coconut sauté till brown, fry this masala on a low flame. Boil the sprouted matki in a pressure cooker until one whistle. First, fry the peanuts in oil till it gets light brown color. Remove the peanuts from the pan.

Moong Matki Usal Recipe step by step

1. Heat a tsp oil in a pan add moong matki fry on high heat for a minute add onions and fry till onions change colour.
2. Meanwhile grind ginger,garlic, green chilli, coconut, tomatoes and coriander leaves into a fine paste.
3. Once onions change colour add red chilli coriander, cumin, turmeric, salt,garam masala powder also add cloves cardamoms cinnamon, pepper.
4. Fry for a minute or 2 on medium heat then add tomato masala paste which we prepared earlier, saute on high heat till masala becomes completely dry.
5. Now add water as required boil well simmer 15 minutes if u want the matki to be very soft u can pressure cook now until 2 whistles.
6. Serve hot with naan phulka.

In the same oil add mustard seeds, cumin seeds, and a pinch of asafoetida. Making matki usal: Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then saute in curry leaves for few seconds. Heat oil in a pan, add the chopped onion and saute it.