Matki Usal is a traditional Maharashtrian dish made from sprouted moth beans (matki). This flavorful curry combines sprouted beans with a medley of spices, onions, tomatoes, and aromatics. It’s a nutritious and protein-rich dish often served with bread or rice, offering a delightful blend of flavors and textures, making it a popular choice in Maharashtrian cuisine.
Here’s a detailed recipe:
Ingredients:
For Sprouting Matki:
- 1 cup dry matki (moth beans)
- Water for soaking
For Matki Usal:
- 2 cups sprouted matki (moth beans)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1-inch piece of ginger, finely chopped
- 3-4 cloves of garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
- Lemon wedges (optional)
Instructions:
1. Sprouting Matki:
- Wash the dry matki thoroughly and soak it in enough water overnight or for at least 6-8 hours.
- After soaking, drain the water completely and tie the soaked matki in a muslin cloth or place it in a container covered with a lid. Let it sprout for about 8-12 hours until you see tiny sprouts.
2. Making Matki Usal:
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and a pinch of asafoetida. Stir briefly.
- Add chopped onions and sauté until they turn translucent.
3. Adding Aromatics:
- Add green chilies, minced garlic, and chopped ginger. Sauté for a minute until the raw aroma diminishes.
- Add chopped tomatoes and cook until they soften and the oil starts to separate.
4. Spice Mix:
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.
5. Adding Sprouted Matki:
- Add the sprouted matki to the pan and mix everything together. Ensure the spices coat the matki evenly.
- Pour in about 1/2 to 1 cup of water (adjust as needed for desired consistency).
6. Cooking Matki Usal:
- Cover the pan and let it simmer on low-medium heat for about 10-15 minutes or until the matki is cooked and the flavors are infused.
7. Garnish and Serve:
- Garnish with chopped coriander leaves.
- Serve Matki Usal hot with chapati, bread, or steamed rice. Squeeze a lemon wedge over the usal before serving for added tanginess (optional).
Tips:
- Adjust the spice levels according to your taste preference.
- You can also add grated coconut for added flavor and texture, especially during garnishing.
This Matki Usal recipe offers a burst of flavors and makes for a wholesome meal, perfect for both lunch and dinner.
