3.5 cups moth mean sprouts/matki sprouts or mixed bean sprouts – i used about 1 cup of moth beans and here is a post on how to make sprouts at home
2 small to medium potatoes, cubed
1 large or medium onion, finely chopped
1 or 2 green chilies, chopped (hari mircj)
3 to 4 garlic/lahsun + 1 inch ginger/adrak – crushed in a mortar-pestle to a fine paste
1 tsp mustard seeds (rai or sarson)
1 tsp cumin seeds (jeera)
10 to 12 curry leaves (kadi patta)
1 to 1.5 tbsp goda masala/kala masala
½ tsp turmeric powder (haldi)
½ tsp red chili powder (lal mirch powder)
1 tsp coriander powder (dhania powder)
1 tsp cumin powder (jeera powder)
1.5 tsp seedless tamarind soaked in ? or ½ cup water or 2 to 3 kokums
¾ to 1 cup water or as required
3 tbsp oil
salt as required
rinse the moth bean sprouts first in running water.
drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. the water should be covering the matki sprouts about ½ inch above. if using mixed bean sprouts, you will have to add more water.
pressure cook for 2 to 3 whistles.
in a small bowl soak the tamarind in ? or ½ cup warm water for 25 to 30 mins.
squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
heat oil in another pan.
crackle the mustard seeds first.
then add the cumin and saute for some seconds till the cumin gets golden.
add the chopped onions and saute till translucent.
then add the curry leaves, ginger-garlic paste and green chilies
stir and saute till the raw aroma of ginger-garlic goes away.
add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
stir and then add the tamarind pulp.
saute till the raw aroma of the tamarind goes away.
drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
stir and add ¾ to 1 cup water or more water if required.
season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
lastly garnish with coriander leaves.
if you want you can also add sugar or jaggery.