To begin making the Matkichi Usal, we need to soak about 1 1/2 cups of moth beans in sufficient water the previous morning itself for about 8 hours approximately.

When the moth beans are well soaked, wash them throughly atleast twice and drain out all the water.

Wet a muslin cloth or a clean cotton kitchen towel, squeeze out any excess water and tie up all the soaked and drained beans in it till the next morning. Place this bundle in a vessel and cover with a lid. This process helps the moth beans to sprout well.

Transfer these sprouts to a dish, and clean them thoroughly to discard any tiny stones or unwanted bits which are generally found in such beans. This step can be done before tying the beans for sprouting too.

Heat a saucepan and add oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida and the curry leaves.

Now add the chopped onions and saute. Cook till translucent adding a tiny amount of salt for the onions to cook faster.

Add the turmeric powder and the red chilli powder and mix well.

Add the sprouted moth beans and mix. Add sufficient water and bring to a boil. The water should be almost an inch below the level of the beans.

Cover and cook on high to medium heat stirring occasionally.

When the beans are half cooked, add the chopped tomatoes and mix well.

Cover again and cook for some more time.

When the moth beans are cooked, uncover and keep the flame high. Evaporate all additional water, stirring occasionally.

When the water has almost evaporated, add the jaggery and salt to taste. The jaggery can be omitted by those who have to avoid it due to health problems.

Switch off the flame and garnish with chopped coriander leaves and even some grated coconut if desired.

Serve this simple, nutritious and delicious Matkichi Usal with hot phulkas or some daal and hot steamed rice.