Matki chi usal is a semi-dry sprouted moth beans curry.
Steps for sprouting beans:
Soak 1 cup of moth beans in water overnight or for 5-6 hours. After that drain the water, wash the moth beans and tie them in a muslin cloth. Keep it covered in a warm place. Sprouts will be ready after 20-24 hours.
In a pressure cooker, add sufficient water and sprouted beans. Add little turmeric and pressure cook for 3-4 whistles.
Heat kadhai or pan on a medium flame and add oil. Once hot, add mustard seeds.
Once mustard seeds crackle, add curry leaves, ginger chili paste, turmeric and saute.
Add boiled moth beans and mix well. Cook for some time.
Now add jaggery, kokum and salt. Mix and cook for 5-10 minutes.
Add chili powder, garam/goda masala and bring to boil.
Garnish with coriander leaves and serve hot with chapathi/rice/bread.