Wash and soak moat beans overnight.

Drain water and spread it in a sprouter or tie it in a cloth and place in a air tight box for 24 hours.

The next day, pressure cook the sprouts in a pressure cooker for 3 whistles with enough water and turmeric powder.

Heat oil, and add mustard seeds, hing and cumin.

When they crackle add in curry leaves.

Add ginger garlic paste and saute for a minute or two.

Add turmeric powder, red chilly powder, cooked beans and salt. Add the water used to cook the sprouts to adjust the consistency of the usal.

Let it come to boil.

Reduce flame and cook for 2-3 minutes.

Set aside.

Wash and soak poha (if using thicker poha) or wash it thrice and set aside until it is soft.

Heat oil, add mustard and peanuts.

When peanuts are golden, add in turmeric.

Add poha and salt to taste.

Mix well and set aside.

Roast coconut in a pan and transfer to a mixer jar.

In the same pan add two tsp of oil and add cumin seeds, onion, tomato, garlic and ginger.

Cook on low flame until tomatoes turn mushy.

Add it to the mixer jar with coconut.

Add enough water and grind it to a smooth paste.

Now heat remaining oil and add the spice paste, garam masala, red chilly powder and salt.

Add enough water to make a thin gravy, let it come to boil.

Reduce flame and let it boil for 3-4 minutes.

Transfer to a bowl and set aside.

In a bowl, take some usal.

Top it with poha and some tarri according to your preferred spice level.

Add onions, farsan and coriander leaves.

Serve it with pav and enjoy!