Wednesday, March 17, 2010

Matki-Methi chi UsaL

Maharashtrians use methi sprouts in their usaLs as well as pulaos. If you find using just methi sprouts a bit daunting, start with combining them with matki sprouts, like my mom does.

Matki-Methi chi UsaL
Methi & Muth sprouts Stir fry
1 1/2 cup matki sprouts
1 1/2 cup methi sprouts
salt to taste
1/2 tbsp jaggery
1 tbsp goda masala
1/2 tsp chili powder

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 small onion, chopped
2-3 garlic cloves, chopped

1 tbsp chopped cilantro
1 tbsp scraped coconut (optional)
lemon wedges

1. Follow the instructions to sprout muth beans and methi seeds.
2. Pressure cook both the sprouts adding adequate amount of water for up to 2 whistles. Make sure they do not turn into a mush. Set aside to cool down.
3. Heat oil in a saucepan or kadai. Add mustard seeds, asafeotida and turmeric powder. As they sizzle, add onion and garlic. Saute till they are soft.
4. Add goda masala. Saute for 1 minute. Add cooked sprouts, 1/2 cup water, jaggery, salt and chili powder.
5. Simmer till all the water is evaporated.
6. Garnish with cilantro and coconut - if using. Serve with lemon wedges along with chapatis.

Note -
1. I didn't use coconut.
2. If you have never tried methi sprouts and are skeptical about using them, try muth sprouts:methi sprouts ratio 1:1/4 and gradually start increasing the amount next time.


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