Moogachi/Matkichi usal

This is a very common dish at my pachi’s home (Pachi is Konkani word for mother’s sister). Her home is the place where I got introduced to matki. I love the taste of these tiny beans. Pachi makes this sweetish usal very frequently and it goes very well as a side dish with either rice or chapathis. Moong version was not as popular as the matki version. There are times when she adds other masalas to it, but my favorite is the simplest one mentioned below.

Pardon me for the picture, it was taken long ago and currently I am too tired to re-click the picture. Most of these dishes were cooked and clicked in hurry over the weekdays when I am tired of whole day’s work. I appreciate many of you reminding me again and again about the quality of pictures here, believe it or not, I am trying the best I can under the given timeframe and equipment. But most of the times, spending that extra 20-30 mins looks close to impossible. I will keep trying.

Ingredients:
2 cups sprouted moong or matki
1 tbl spn fresh coconut
2-3 green chilies
1/2 tea spn jaggery
1/2 tea spn ginger
1/2 tea spn garlic
1/4 cup chopped onion
A pinch turmeric
Oil
Salt

Method:
Paste together ginger and garlic.
Heat oil and fry ginger-garlic paste, onion, green chilies till onions turn translucent.
Add sprouted moong/matki, turmeric, 1 cup water, salt, cover and cook till done. Add jaggery and cook till jaggery is melted and well mixed.
Garnish with coconut.
Serve hot.

Serves : 4-5
Preparation time : 20mins

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