Sprouted Moth Bean Usal Bowl with Whole Wheat Pav

Rinse the sprouted moth beans under running water and drain well.

In a pressure cooker, combine the sprouts, cubed potato, turmeric powder, salt, and 3 cups water. Pressure cook for 2 whistles. If you prefer to cook without a pressure cooker, simmer in a covered pot until the sprouts and potato are tender, about 15-20 minutes.

While the sprouts cook, soak the tamarind in 1/4 cup warm water for 10 minutes. Squeeze and extract the pulp. Set aside.

Heat oil in a large pan over medium heat. Add mustard seeds and let them crackle. Add cumin seeds and sauté until fragrant, about 30 seconds.

Add the chopped onion and sauté until translucent, about 3-4 minutes. Add curry leaves, green chillies, and ginger-garlic paste. Cook for 1 minute until the raw smell disappears.

Stir in the goda masala, red chilli powder, coriander powder, and cumin powder. Mix well and cook for 30 seconds.

Add the tamarind pulp and jaggery (if using). Cook for 1 minute until the raw tamarind smell goes away.

Drain the cooked sprouts and potato (reserve the cooking liquid) and add them to the pan. Mix well.

Pour in 1 cup water and add the reserved cooking liquid as needed to reach a thick gravy consistency. Season with salt.

Simmer on low heat for 8-10 minutes, stirring occasionally. The usal should be thick and flavorful.

While the usal simmers, prepare the toppings: finely chop the onion and tomato, crush the roasted chana dal, and chop the coriander leaves.

To serve, ladle the hot usal into bowls. Top each bowl with chopped onion, tomato, coriander leaves, and a squeeze of lemon. Sprinkle the crushed roasted chana dal for crunch.

Serve with warm whole wheat pav and a side of yogurt if desired.