Usal

Method

Boil the sprouted moong and matki beans separately until they are cooked through but retain their shape, approximately 20-25 minutes. Heat oil in a large pan and add mustard seeds and cumin seeds; once they splutter, add asafoetida and curry leaves. Add the chopped onions and fry until translucent, then add ginger-garlic paste and green chillies, stirring well. Add the tomatoes and turmeric powder, cooking until the tomatoes break down into a soft masala, about 3-4 minutes. Combine the cooked beans into the pan, add salt to taste, and simmer together for 5 minutes to allow the flavours to meld. Finish with a squeeze of lemon juice and garnish generously with fresh coriander leaves before serving hot.