Matki Usal is a vegan, gluten-free and healthy Maharashtrian dry curry (sabzi) made using sprouted matki (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.
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.
To make it in the Instant Pot, follow the same steps, add 1 cup water and pressure cook for 5 mins followed by natural release. You can add 2 more mins for softer matki. Once the pin drops, start back on saute mode and cook until the liquid dries out (stirring intermittently)