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Matki Usal

Matki Usal

Shweta Arora
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main, Main Course, Side, Side Dish
Cuisine Indian
Servings 4 people

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
  • 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. 
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