Ingredients

• 2 cups matki or mixed sprouts
• ½ coconut
• 2 medium onions
• 1 small garlic bulb
• 3 tbsp oil
• 1 tsp mustard seeds
• 2 tbsp Bharat Usal Misal Masala
• ¼ tsp turmeric powder
• 1/4 tsp red chilly powder
• Salt to taste
• 1 tsp tamarind pulp
• ½ tsp jaggery
• 3–4 cups water
• 2 tbsp chopped coriander

For Serving

• Pav
• Farsan or sev
• Finely chopped onion
• Chopped coriander
• Lemon wedges

Method

1. Cook the sprouts:
Wash the sprouts and cook them until tender. Keep aside.

2. Prepare the gravy:
Wrap ½ coconut, 2 onions and 1 small garlic bulb in foil and roast directly on the stove until well burnt. Allow to cool, remove the peels, and grind everything into a smooth gravy.

3. Cook the gravy:
Heat oil in a pan and add mustard seeds. Once they splutter, add the prepared gravy and cook well until the oil starts separating.

4. Add the masala:
Add Bharat Usal Misal Masala, red chilly powder and turmeric powder. Mix well and cook for 1–2 minutes.

5. Prepare the usal:
Add the cooked sprouts, salt, tamarind pulp and jaggery. Mix well and add 3–4 cups of water, depending on the consistency you prefer.

6. Simmer:
Bring to a boil and simmer for 5–7 minutes. Adjust salt and water as required. Garnish with chopped coriander.

7. Serve:
Serve hot topped with farsan or sev, chopped onion and coriander, with lemon wedges and pav on the side.