Matki Usal

2 cups matki (moath beans or you can also use whole green moong dal)
1 medium onion, finely diced
½” piece of ginger, peeled & finely minced
½ tsp black mustard seeds
½ tsp turmeric
½ tsp red chili powder
½ tsp kala masala (or you can use garam masala)
salt to taste
2 tbsp oil
juice of ½ a lemon
2 tbsp freshly grated coconut
freshly chopped cilantro leaves for garnish
finely diced red onion for garnish
lemon wedges for garnish

METHOD:

Soak the matki overnight in plenty of water. Rinse well, drain completely and discard the water. Boil the matki in plenty of water until just tender but not mushy. You could also do this using a pressure cooker. Set aside until needed.

In a large skillet on medium high heat, add the oil. When hot, carefully add the black mustard seeds. After the splattering subsides, add the onions & ginger. When the onions have just started turning brown in color, add the spices (turmeric, red chili powder, kala masala & salt). Stir & let the spices cook for a minute or so and then add the cooked matki. Stir well to combine, reduce the heat to low, cover & let simmer for 10-12 minutes. Lastly, add the lemon juice & freshly grated coconut. Mix well to combine all of the ingredients & garnish with cilantro leaves, red onion and lemon wedges. Serve hot with fresh chapatis and fragrant Basmati rice.