Drain the water from the soaked matki(moth beans)and leave them to sprout for another 5-6 hours. Once sprouted, wash them.

In a pan, heat some oil, add mustard seeds and when they splutter add some hing (asafoetida), chopped onion, ginger garlic paste, turmeric powder and red chili powder. Add sprouted beans and some water.

When they are soft, add goda masala/garam masala, salt. Stir well and cook for some time.

How to make potato bhaji

Heat 1 tsp oil in a pan add mustard seeds and wait

Heat a small pan and add 1 tbsp sesame seeds, poppy seeds and bay leaf. Roast them.

Add red chillies, chopped onion and finally add dry grated coconut and roast till it becomes brown.

Remove it and keep aside.

Once the mixture cools down, grind it to a fine paste.

Cover and cook till it boils. Remove the lid, add salt and mix. Bring it to a boil.

In a serving plate, spread some usal, potato bhaji, Arrange farsaan on t

In another pan, heat around 1/4 cup oil. Add chopped onion when they turn transparent add ginger garlic paste and saute for a minute.

Add hing (asafoetida), turmeric powder and red chili powder.

Add dry coconut masala and sauté it once the oil separated from it add tomato puree and sauté for another few minutes then add 2 cups water.

In a serving plate, spread some usal, potato bhaji, Arrange farsaan on top.
Pour some rassa/kat(spicy curry) and garnish with coriander leaves, chopped onions, lemon juice, farsaan and sev.
Serve immediately with pav or bread.