For usal:

1 Cup Moth beans (matki)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1 Onion (finely chopped)
Salt to taste

For garnishing:

1 Onion (finely chopped)
1 Tomato (finely chopped)
1/2 Cup dahi (curd)
1/2 Cup imli ki meethi chutney
1/2 Cup bareek sev
1 Boiled aloo (potato)
2 Table spoons of finely chopped hara dhania (coriander)


Soak moth for 5-6 hours in water.
Stain and tie them in a muslin cloth and allow it to sprout (it takes about 8-9 hours)
Heat oil in a pan and add rai and hing.
Add onion and fry till it is soft.
Add haldi, mirch, dhania powder and moth .
Add salt and pour hot water to right consistency.
Cover and keep on low flame till the moth is nicely cooked.


Serve usal in a plate.
Garnish with dahi, imli ki chutney, onion, tomato, sev, hara dhania and potato.


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