Dahi MisaL - Serves 8
Sprouts with Yogurt
1/3 cup moong beans/moong/moog/mug
1/3 cup matki/moth beans/muth
1/3 cup bengal grams/chane
1/3 cup dry green peas/hirwa vatana
1/3 cup black eyed peas/chawli
2 potatoes, boiled, peeled & roughly chopped
1/2 tsp tamarind paste or 2-3 kokum
1 tsp grated jaggery or brown sugar
1 tbsp goda masala
1/2 tsp chili powder or to taste
salt to taste
Grind to a fine paste
1/4 cup roasted unsalted peanuts
1 tbsp roasted sesame seeds
1 bunch cilantro/coriander leaves
2-3 sprigs of mint leaves
2-3 green chilies
3 - 4 cloves garlic
1/4 tsp cinnamon powder
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
2 sprigs of curry leaves
1 small onion, roughly chopped approx = 1/4 cup
2 small tomatoes, roughly chopped
Garnish (1) - Whisk together
1 1/2 cup yogurt
salt to taste
sugar to taste
Garnish (2) - (Optional)
Sprinkle (per taste)
Generous pinch of chaat masala
Generous pinch of red chili powder
Hot sauce such as sriracha
1. Soak all the beans overnight. Drain in the morning. Allow them to sprout as described here. 1/3 cup each of these 5 beans gave me 5 cups of sprouts
2. Pressure cook the sprouts till 1 whistle. Set aside to cool down completely.
3. Heat oil in a wide saucepan. Add the seeds and powders along with curry leaves. As they sizzle, add onion. Saute till it's soft. Add tomatoes. Saute for 2-3 minutes.
4. Now add ground paste and goda masala. Adding spoonful of water if needed, saute for 15 minutes or so.
5. Now add 1 cup water, salt, jaggery and chili powder. Bring to boil. Fold in the boiled sprouts and chopped potatoes.
6. Simmer stirring in between, taking care not to break the sprouts.
7. Adjust for salt and seasonings. Set aside to simmer. This is Usal and it shouldn't get too dry. If it's getting too dry add some water.
8. Now, to serve - spread some warm usaL in a plate, top with cold sweetened yogurt, add farsaN/sev if using and then sprinkle some chaat masala/chili powder or hot sauce per taste.
9. Serve immediately
1. I didn't use farsan or mixture.
2. If using kokum, discard it before serving.