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.
Matki Usal 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. Till date I don't leave an opportunity to eat Matki Usal made by my mom I love it so much.
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.
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 Maharashtrian 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...
Step by Step Method:
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.
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!!
More delicious Maharashtrian recipes to try:
Kobichi Bhaji (cabbage, potato and green peas stir fry)
Hope you enjoy this Matki Usal as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Matki Usal
Ingredients
- 2-3 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (zeera)
- ¼ teaspoon asafoetida (hing)
- 8-9 curry leaves
- 2-3 green chillies slit vertically in half (optional, adjust to taste)
- 1 onion finely chopped
- 1½ teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tomatoes finely chopped, around 1 cup chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder adjust to taste
- 5 cups sprouted matki moth (1 cup dry gives around 4- 5 cups sprouted)
- ½ to 1 teaspoon garam masala or goda masala
- ½ teaspoon sugar optional
- 1 tablespoon lemon juice adjust to taste
- ¼ cup cilantro (coriander) leaves finely chopped
Instructions
- Heat oil in a cooking pot on medium heat and once hot add the mustard seeds. Once the seeds splutter 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).
- Stir in the onions and cook till translucent.
- Add the ginger garlic paste and cook till raw garlic smell disappears.
- Stir in the tomatoes and salt and 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 oozes 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 cilantro (coriander) leaves. Give it a final mix and serve.
Notes
- 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 Maharashtrian recipe uses Goda Masala (spice powder) but you can use Garam Masala instead.
Happy Cooking!!
Shweta
Very good pics...good going Shweta
very healthy, delicious, beautiful and tempting dear!
One of my fav lunch side 🙂
Heard about the name but never know about it.wonderful intro and beautiful pictures as well
Looks so delicious and healthy too..loved it:)
yummy n tasty.n most of the imp very healthy dish..nice pics.