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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'.
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Prep Time 5 minutes
Cook Time 25 minutes
Sprouting Time 2 days
Total Time 2 days 30 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 183 kcal

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
Keyword Matki Usal (With Sprouted Matki)
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