Making ready Matkichi Usal (Moth Beans Vegetable) safely

It is crucial to arrange meals safely to assist cease dangerous micro organism from spreading and rising. You possibly can take some steps to assist shield your self and your family from the spread of dangerous micro organism.
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Wash your arms

Your hands can easily spread micro organism around the kitchen and onto meals. It's essential to at all times wash your hands thoroughly with cleaning soap and heat water:

earlier than starting to prepare food
after touching raw meals reminiscent of meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your arms completely as effectively, as a result of wet arms spread micro organism more easily.
Hold worktops clear

Before you start getting ready food, it’s necessary worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to clean them totally.

You need to change dish cloths and tea towels repeatedly to avoid any micro organism growing on the fabric.


Matkichi Usal (Moth Beans Vegetable)
Matkichi Usal (Moth Beans Vegetable)

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We hope you got insight from reading it, now let’s go back to matkichi usal (moth beans vegetable) recipe. You can have matkichi usal (moth beans vegetable) using 13 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Matkichi Usal (Moth Beans Vegetable):
  1. Prepare Sprouted Matki (Moth Beans Sprouts)
  2. Take Onions Chopped finely
  3. You need Tomato Chopped finely
  4. Use Turmeric Powder
  5. Take Bedgi Red Chilli Powder
  6. Get Jaggery
  7. Provide Salt
  8. You need Fresh Coriander Leaves for garnishing
  9. Prepare For The Tempering
  10. Prepare Oil
  11. Use Mustard Seeds
  12. You need Asafoetida (Hing)
  13. You need Curry Leaves
Instructions to make Matkichi Usal (Moth Beans Vegetable):
  1. 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.
  2. When the moth beans are well soaked, wash them throughly atleast twice and drain out all the water.
  3. 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.
  4. 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.
  5. 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.
  6. Now add the chopped onions and saute. Cook till translucent adding a tiny amount of salt for the onions to cook faster.
  7. Add the turmeric powder and the red chilli powder and mix well.
  8. 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.
  9. Cover and cook on high to medium heat stirring occasionally.
  10. When the beans are half cooked, add the chopped tomatoes and mix well.
  11. Cover again and cook for some more time.
  12. When the moth beans are cooked, uncover and keep the flame high. Evaporate all additional water, stirring occasionally.
  13. 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.
  14. Switch off the flame and garnish with chopped coriander leaves and even some grated coconut if desired.
  15. Serve this simple, nutritious and delicious Matkichi Usal with hot phulkas or some daal and hot steamed rice.

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