As I said earlier I just love sprouts , muth usal is my favorite usal. I really want to thank mayura and kaku ( her mother-in-law) for this recipe. Once mayura invited me for lunch and she prepared muth usal, I was just so happy that day one reason was she invited me for lunch, I had maharashtrian food with her and second reason was muth usal … I took two servings … Then she told me kaku makes the best muth usal and once before leaving for India she prepared extra usal which they kept in the freezer and these guys then enjoyed that for longer time. I was eagerly waiting for kaku to come to USA again. When she came here she taught me over phone to make usal. Her way of explanation and tips were amazing .. I prepared usal first time with mung , I loved it .Then with muth and now most of the time with muth .. 🙂
Its really good to have muth usal with phulka, chapati or plain paratha , but believe me you can also make a wonderful snack with it.We call it misal. Top it with curd , lemon juice , chopped onion , chopped tomato , sev and chopped coriander. If you have tamarind chutney and mint chutney add that too.
* 1 1/2 Cups sprouted muth.
* 2 Tablespoons oil ( sesame oil ).
* Pinch of asafoetida .
* Pinch of turmeric.
* 1 Teaspoon red chili powder ( or according to your taste) .
* 1/2 – 1 Teaspoon jaggery or sugar .
*1 Tablespoon shredded coconut ( optional).
Salt according to your taste .
Water 1 1/2 cups .
Heat oil , add mustard seeds and asafoetida( hing) . After tempering add sprouted beans mix it well and cover the pan for 2 mins. Uncover it let all the steam out , and again repeat this procedure for 2- 3 times. Keep warm water ready. Add turmeric, salt, red chili powder and mix everything well, add water and let it cook till the water is completly soaked. Check if the beans are cooked, you can add more water if you want. At last add jaggery and shredded coconut cook for a minute. Garnish with chopped coriander and serve.