Serves 4 people
For Usal:
2 cups moth beans (matki),
2 teaspoon Maharashtrian goda masala or garam masala,
1 teaspoon chili powder,
1 teaspoon jaggery or sugar,
salt to taste

For rassa or kat (another curry for misal)
3 potatoes,
2 medium sized onions,
2 teaspoon Maharashtrian goda masala or garam masala,
2 teaspoon tamarind pulp,
4 teaspoon chili powder (for real spicy touch!)
salt to taste
1/4 cup oil

For garnishing:
farsaan (Mixed Indian savory),
Chivda (optional),
1 small onion chopped finely
chopped coriander leaves.


For Usal :

1. Soak moth beans overnight. Next day, drain the water and leave them to sprout for another 5-6 hours.

2. Remove and wash sprouted beans. In a pan, heat 1 teaspoon oil, mustard seeds, turmeric powder and asafoetida. Add sprouted beans and some water.

3. When they are soft, add Maharashtrian masala, jaggery, salt and 2 teaspoon chili powder. Stir well and cook for some time. Maharashtrians call this curry 'Usal'.

Variation: Fry curry leaves, peanuts in the oil along with other tempering items. This curry can be a mixture of two or more sprouted beans such as green chickpeas, black eyed beans etc.

For Rassa/Kat :

4. Chop onions into vertical thin pieces. Chop potatoes and coriander leaves.

5. In another pan, heat 1/4 cup oil. Add mustard seeds. As they splutter, add turmeric powder and asafoetida. Add chopped onions. When they turn transperent, add potato pieces and 2 cups water. Cover and cook till potatoes are tender.

6. Remove the lid, add Maharashtrian masala, tamarind pulp, salt and chili powder and mix. Bring it to a boil.

7. This is known as 'rassa' or 'kat' for misal.

8. In a plate, spread some usal. Arrange farsaan on top. Pour some potato rassa and garnish with coriander leaves, chopped onions, farsaan and chivda. Serve immediately.