Once the oil is hot, add mustard seeds, cumin seeds, and hing.
As the mustard seeds start to splutter, add the curry leaves and chopped onion and cook until the onions turn translucent.
Then add the chopped tomatoes and the spice powders. (Red chili powder, goda masala and turmeric powder) Include the salt and let it cook for two minutes.
Then add the sprouted moth beans, cilantro and 1.5 cups of water and mix well.
Set the IP in manual mode and cook for 2 minutes and let the pressure release naturally.
Carefully open the lid and serve it hot with rice or roti or pav buns.
If required, squeeze some lemon juice before serving.
Pressure Cooker Method
Heat the pressure pan/cooker and add the oil.
Once the oil is hot, add mustard seeds, cumin seeds, and hing.
As the mustard seeds start to splutter, add the curry leaves and chopped onion and cook until the onions turn translucent.
Then add the chopped tomatoes and the spice powders. (Red chili powder, goda masala and turmeric powder) Include the salt and let it cook for two minutes.
Then add the sprouted moth beans, cilantro and 1.5 cups of water and mix well.
Now pressure cook this mix for just one whistle.
After the pressure drops, mix all the ingredients and serve it hot with rice or roti or pav buns.
If required, squeeze some lemon juice before serving.
Notes
Instead of Goda masala, you can use one tsp of coriander powder, one tsp of cumin powder and ½ tsp of garam masala or replace goda masala just with garam masala.
If using Instant pot, do not cook more than 3 minutes in manual mode.
Sprouted beans cook faster than the regular ones, and also we don’t want the beans to be mushy. Same with pressure cooker do not cook for more than one whistle.
Adjust the salt and spice as per your preference.
You can add freshly grated coconut too. But I did not add for this recipe.
You can serve the usal with farsan drizzled on top as we do for misal.