Kulith Usal - another Kokan area speciality

Kulith Usal - horsegram usal : powerhouse to enhance your workout and overall health

Quantity - for 2 people

Ingredients -
Kulith - 2 cups
Mustard seeds - to temper
Cumin seeds - to temper
Curry leaves - few strands to temper
Green chillies - 2 finely chopped
Goda masala - 2/3 tsp
Hing - to temper
Haldi - to temper
Fresh coconut - 2 tsp
Gul/Jaggery - 1 tsp
kokam - 4/5 petals
Salt to taste
Peanut oil - for cooking
Water - 3 cups for cooking

Procedure:

1. First and most important step in making this usal is to sprout the kulith . For this , soak kulith in enough water for atleast 12-15 hrs . Then drain all the water and put kulith in a colander . Now to sprout the kulith , keep the colander in instant pot for 8 hrs . Put water in the main pot and start yogurt mode . In 8 hrs check if there are enough sprouts . If not , wash the kulith again and again for 8 hrs yogurt mode let it sprout . By 16 hrs , you will get good sprouted kulith . These are now real powerhouse to be consumed .
2. To cook , again in instant pot heat oil in saute mode. Once oil is hot , add tadka items- mustard seeds , cumin seeds , haldi ,hing , green chillies , curry leaves . Fry tadka well .
3. Now add the sprouted kulith to tadka , mix well and add salt. Also add goda masala , kokam and red chilli powder as well .
4. Add enough water - for 2 cups of kulith add 3 cups of water . If you want to make kadhan out of kulith , add more water - atleast 5 cups . We can make kadhan out of the extra water remaining from cooked kulith . (recipe for kadhan to follow later)
5. Cook kulith in manual mode high pressure 25 mins . Do normal release and then once pressure is released , check if kulith are cooked well . Mostly 25 mins are more than enough to cook kulith nicely . Consistency is important as we do not want to overcook or undercook sprouted kulith .
6. Garnish it with fresh coconut at the end .

Serve with hot phulka and top it with finely chopped onions and fresh coriander . Also you can squeeze some lemon over it . 

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