Matki Usal (Moth Beans Curry)

A very nutritious recipe

Ingredients:

• Moth Beans (Matki) - 1 cup
• Peanuts - 1/2 cup
• Onion - 1 small - chopped
• Olive oil - 2 teaspoons
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Curry leaves - 6-8 - roughly chopped
• Goda / Kala Masala - 2 teaspoons
• Jaggery - 2 teaspoons
• Salt - to taste
• Cilantro leaves - 1/2 cup - chopped

1. Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
2. After 8 hours drain the water from the moth beans. Tie the beans in a muslin cloth or put them in a 'sprout maker'. Set this aside in a warm, dark place for the beans to sprout. It can take anywhere from 24 - 48 hours for the beans to sprout. This depends on the room/outside temperature. In warmer temperature the beans sprout faster than in cold temperature. 
3. Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
4. Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
5. Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
6. Add the sprouted moth beans and peanuts. Stir well.
7. Add the goda/kala masala, jaggery and salt to taste. Stir well.
8. Add 2 cups of water. Cover and cook on low-medium heat for 8-10 minutes. The beans should be cooked soft but not mushy. Make sure the curry has enough moisture/water and is not too dry.
9. Garnish with chopped cilantro leaves.
10. Serve hot with roti or rice.