Moth Beans are these tiny beans that are popular in Maharashtrian cuisine. Misal Pav is one of the very popular dishes made with these beans. There was a time I would make the more traditional version but now due to time constraint, I started making this easy matki usal. I make this often on weekdays, I put everything in InstantPot before I leave for kids classes. By the time I am back home, I have the hot dinner ready.
Different ways to serve this Easy Matki Usal. Serve with either pav/bread or chapati – Topped with onions and lemon juice – Topped with chiwda – Topped with both onions, and chiwda – Topped with some spiced yogurt(add chilli powder, chaat masala to yogurt) – Just plan usal without any topping
Ingredients: 2 cups moth beans (matki) 1/2 cup onion 1/2 cup tomatoes 1 tea spn grated ginger 1 tea spn chilli powder 1 tea spn goda masala(or use garam masala) 1 tbl spn grated coconut 1 tbl spn coriander leaves 3 cups chicken stock or vegetable stock or water A pinch turmeric Salt Oil Method: Heat oil, add onions and grated ginger, salt and fry for sometime. Now add turmeric, chilli powder, tomatoes. When tomatoes get a bit softer, add goda masala, fry again. Add the stock or water. Close the lid and cook for 4mins manual(if using sprouted matki, reduce it to 3 mins since it cooks really fast). When pressure is gone, open the lid and adjust water. Add coriander leaves. Serve hot. Serves : 5-6 Preparation time : 15mins
It is hard to make time consuming dishes during the weekdays. But with all our daily work, it is very important to have the right nutrition. I pick easy but nutritious dishes on such days. This Pulav with Green Moong and Coconut Milk is one such dish. It is very similar to the other Sprouted moong pulav I posted few years ago, but I made some modifications.
I make this Pulav with Green Moong and Coconut Milk in Instantpot. It takes very less active work, but is full of flavor and nutrition. Preferably use sprouted moong but I don’t always remember to sprout moong, so I just cook the moong in pressure cooker for few whistles(taking care not to make it mushy) and then add it. I add thick stems of coriander leaves(we would otherwise waste these!) that give a nice aroma to the pulav.
Ingredients: 1 cup basmati rice 3/4 cup green moong 1 tea spn chilli powder 1/2 cup carrots 1/2 cup onion 1/2 cup tomatoes 1/4 cup thick stems of coriander leaves 1/2 tea spn garam masala A pinch turmeric 1/2 tea spn coriander powder 1/2 tea spn cumin powder 1 can coconut milk Oil 1 tbl spn coriander leaves Salt Method: If you haven’t sprouted green moong, pressure cook the moong for 2-3 whistles. Heat oil and fry onions and finely chopped thick stems of coriander leaves. Add salt. Add carrots, tomatoes. Cook for few mins. Add turmeric, chilli powder, coriander powder, cumin powder, garam masala. Now add washed basmati rice, fry for few mins. Add cooked or sprouted moong. Pour in one whole can of coconut milk (if needed, add more water that is enough to cook rice). Cook on manual for 3 mins, high pressure. When pressure is gone, open the instantpot, gently mix the pulav. Garnish with coriander leaves. PS: Follow exact steps in a pressure cooker if you don’t have Instantpot. Serves :3 Preparation time : 20mins.
