Matki Usal is a very common, vegan and healthy Maharashtrian dry curry (sabzi) made using sprouted matki. Matki is a brown color legume also known as Mat or Moth or dew beans. You can serve this Usal with Chapati (Whole Wheat Indian Flatbread) and/or as a side with Rice and Dal. Its a very healthy and perfect sabzi for day to day cooking.
This is one of my favorite legumes and dish/recipe since childhood. I would be super excited when mom would be making this usal for meals. Was like a feast for me. I would hope there is some Usal left (which most of times would be) so that we (mostly it would be dad and me who loved doing this) can make a quick snack out of it for us. Its like Misal made by layering Matki Usal, some yogurt, Chivda (bhel mix) and some finely chopped onions and coriander. Yummmmm. Till date I don’t leave an opportunity to eat Matki Usal made by my mom I love it so much.
Inorder to make this dish, you need to plan ahead as it requires sprouting the Matki (Moth) first which usually takes around 2-3 days. I usually soak them over the weekend, drain the water and allow them to sprout (2-3 days). Once done, I refrigerate them and use within a day or two.
Goda Masala is a popular spice powder used in Maharastrian cooking is added to this Usal. But you can also add Garam Masala if you don’t have Goda Masala. Its not authentic but still tastes awesome. Goda Masala along with other spices contains coconut so if you are using it for the first time, add little to see if you like the taste.
Now to the recipe…
2-3 tbsp oil
1 tsp mustard seeds (rai)
1 tsp cumin seeds (zeera)
1/4 tsp asafoetida (hing)
8-9 curry leaves
2-3 green chillies slit vertically( in half) (to taste)
1 onion finely chopped
1 and 1/2 tsp ginger paste
1 tsp garlic paste
2 small tomatoes finely chopped (around 1 cup chopped)
1/4 tsp turmeric powder
1/2 tsp red chilli powder (or to taste)
5 cups sprouted matki (moth) (1 cup dry gives around 4- 5 cups sprouted)
1/2 to 1 tsp garam masala (or goda masala)
1/2 tsp sugar (optional)
some lemon juice to taste
handful of finely chopped coriander leaves
Heat oil in a cooking pot on medium heat and once hot add the mustard seeds. Once they begin to slutter add the cumin seeds, asafoetida, curry leaves and green chillies. Give it a stir and allow the green chillies and curry leaves to sizzle a bit (couple of seconds). Then add the onions and cook till translucent. Add the ginger garlic paste and mix. Cook till raw garlic smell disappears. Add the tomatoes and salt. Mix well. Cover and cook till tomatoes are soft and easily mash-able with spoon. Keep stirring intermittently.
Add the turmeric and red chilli powder. Mix well. Cook for 1-2 mins or until the masala secretes oil from the sides. Now add the sprouts and cup of water (Add more later if required). Mix well. cover and cook till the sprouts turn soft (As per your liking). May be 10-15 minutes on medium high heat. Keep stirring intermittently. Once the sprouts are cooked add the garam(or goda) masala and sugar (optional), mix and cook uncovered on high heat until most of the water from the sprouts dries. When done, switch off the flames and add the lemon juice and coriander leaves. Give it a final mix and serve.
- For sprouting the Matki – Wash and soak the Matki overnight or 8-9 hours. Drain the water. Cover and keep in a warm dry place (I usually keep it in the oven/microwave). In the morning you will see the sprouts coming. Wash the matki,drain the water, cover and keep again. Repeat this step the next morning. After 2-3 days you should see nice sprouts. Cover and keep in refrigerator and use with 1-2 days.
- Authentic Maharastrian recipe uses Goda Masala (spice powder) but you can use Garam Masala instead.
That’s it, our vegan and healthy sprouts dry curry – Matki Usal is ready. Serve with a side of Chapati (Whole Wheat Indian Flatbread) Or Dal-Rice and some Onion Tomato Cucumber Salad or any Salad of choice. Enjoy!!