Matki Usal (With Sprouted Matki)
This protein-rich and flavorful curry, crafted in the Maharashtrian style, features sprouted matki (moth beans), potatoes, onions, and a blend of spices. In Marathi, it is referred to as 'matki chi usal'.
Ingredients
- ½ cup Moth beans (matki) will give 2 cups sprouted beans
- 1 small Potatoes
- 2 ½ cups Water
- ¼ teaspoon Turmeric powder
- 1 ½ tablespoons Oil
- ½ teaspoon Mustard seeds
- a pinch Hing (Asafoetida)
- 5-6 Curry leaves
- 1 cup red onion finely chopped
- 2 teaspoons Ginger paste or freshly grated or crushed
- 2 teaspoons Garlic paste or freshly grated
- Salt to taste
- 2 teaspoons Red chili powder
- 2 teaspoons Goda masala
- ¼ cup Water
- 2 teaspoons Lemon juice
Instructions
Making Sprouted Matki
- Take matki beans in a bowl and rinse with water 2-3 times by massaging the beans lightly. Rinse until the water is not cloudy anymore.
- Soak in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
- Drain the soaking water and take matki beans in a damp cotton cloth (handkerchief) or a muslin cloth.
- Tie the cloth and keep it upside down in a bowl. Cover the bowl and keep it in a dark warm place for 12-14 hours or more or until sprouted.
- Rinse sprouted matki once and keep it aside until ready to make usal. Or you can store it in the fridge for 2-3 days.
Making Matki Usal Recipe
- Take sprouted matki in a pressure cooker, and add around 2 cups of water and a pinch of turmeric powder. Place a small potato (rinsed well) in it. Cover the cooker with a lid and put the weight on.
- Pressure cook on medium-high heat for 1-2 whistles.
Instant pot: Manual for 5 minutes.
- Remove the potato, peel, and cut into cubes. Drain the excess water from the beans and save it to make gravy later.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
- Add curry leaves and saute for 10-20 seconds.
- Add hing and immediately add chopped onion. Sprinkle a little salt to speed up the cooking process. Cook until onions are soft, light pink or translucent in color.
- Add ginger garlic paste. And saute for 1 minute or until the raw smell of ginger garlic goes away.
- Add red chili powder and goda masala. Mix and cook for a minute. If the mixture looks dry, then sprinkle some water to keep them moist and avoid burning.
- Add potato cubes and boiled sprouts, remaining salt, and mix.
- Add around ¼ cup drained water and simmer for 4-5 minutes. Most of the water will be absorbed by the potato.
- Turn off the stove and lastly, squeeze the lemon juice, mix, and ready to serve.
Notes
- Do not simmer after adding lemon juice to retain its flavor. So always add lemon juice at the end once the cooking is done.
- The water amount may vary depending on how you prefer your matki usal – dry or semi-dry (moist kind). The above measurements give a dry sabzi kind consistency.
- Do not overcook sprouted matki otherwise, it becomes mushy and loses its nutrients.
Nutrition
Calories: 183kcalCarbohydrates: 26.7gProtein: 7.2gFat: 6gSaturated Fat: 0.9gSodium: 322mgPotassium: 581mgFiber: 3.3gSugar: 1.9g
Tried this recipe?Let us know how it was!