Usal without Mixer- Rajma, Kidney Beans, Chavli, Masoor, Matki

Usal without Mixer

This Recipe is specially useful for students and immigrants who are abroad and don't have mixer / blender for initial few months.

The recipe can be adapted to any type of pulses such as Rajma, Matki, Akkha Masoor, Kidney Beans, Chavli etc.

Ingredients:

2 big Cups (700gms) of Sprouted beans or 2 cans of beans (Each Can is 540ml)

If using sprouted beans, cook the sprouted beans in pressure cooker with 3-5 whistles.
3 for matki, akkha masoor 5 Whistles for Rajma, Chavli, Chole, kidney beans etc.
Sometimes they get cooked in less whistles too, depending on brand and type of beans.
If using canned beans, try to throw out the liquid as it is mostly some preservative liquid. scoop out the beans.

Oil - 2 Table spoons
Jeera - 1 spoons
Mustard - 1 spoon
Hing Asafoetida - 1/4 spoon
Garlic - 4-6 cloves finely chopped
Green Chillies- 4 vertically chopped
Ginger - 1 inch. Vertically chopped or diced
Onions - 2 small /1 medium size
Tomato- 2 medium size
Curry leaves - 5-6 finely chopped
Coriander - Finely chopped for garnishing
Red chilli power - 2 spoos
Salt as per taste

Masalas: 2.5 tea spoons
Everest / Suhana Masalas only
Rajma Masala / Chole Masala for Rajma and Chole respectively
Kitchen King Masala for Chavli, Kidney beans, Masoor, Red beans etc

These are cans which you will get in all supermarkets abroad. 2 cans make enough vegetable for 2 people for 2.5 meals. Accordingly you can decide the quantity.

Procedure:

In a kadhai, heat 2tbs. of oil and then add jeera, mustard seeds, garlic, asafoetida and chopped ginger. Let the garlic roast to brown colour and crispy form then add chopped chillies, curry leaves and little bit salt. Roast these till the chillies change colour.
Now add chopped onions, little salt and stir the ingredients. Put the lid and let the onions cook with steam (Medium flame)
Then add chopped tomatoes, a little salt and now add 1 teaspoon of masala and 1 tea spoon of chilli powder. Cover the lid and let tomatoes cook (Medium flame)
Open the lid, tomatoes and onions will start oozing oil, water and look cooked and smooth. Using spatula, mix the mixture and try to smash the mixture as much as possible.
Add the cooked sprouted beans / canned beans, add 1 spoon of salt, remaining Masala and little chilli power.
To this mixture, add 200-300ml of hot water and stir the mixture.
Close the lid and let the curry boil on medium flame for 5 min.
Garnish with coriander and serve.

Tip: When cooking vegetables/ curries it becomes difficult to judge the right amount of salt. So always keep adding salt at every stage, making sure you are adding salt for the ingredients at every stage. Eg. Looking at quantity of chopped onion, you can make a judgement of how much salt will make the onion taste good, add that much and so on..