Matki Chi Usal (Moth Bean Curry) is another popular dish from Maharashtrian cuisine. It is very healthy and delicious curry dish. This Usal is spicy, but very tasty and yummy, goes well with paratha, roti, rice.
Matki is also call Muth or Moth. It is one of my favorite beans. I used Matki beans to make different kind of curries but I love Matki Chi Usal a lot compare to others. This look like Moong beans but are brown in color and smaller in size. Matki beans are also very healthy because of high source of protein and low in calories. I usually use this to make the quick Misal. You could use same recipe with sprouted moong beans too
Ingredients
- 2 cup Sprouted Matki (Moth Beans)
- ½ cup Onion chopped
- 1 Medium Sized Tomato Chopped
- ¼ cup Grated Fresh Coconut
- 1 tsp Ginger-Garlic Paste
- 1 ½ tsp Garam Masala/Goda Masala
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Coriander Powder
- 2-3 Curry Leaves
- ¼ tsp Cumin Seeds
- ¼ tsp Mustard Seeds
- Pinch of Hing
- 1 Bay Leave
- 1-2 Whole Dried Red Chili
- Salt
- 2 tbsp Oil
- Chopped coriander leaves for Garnishing
Method:
1. Boil the sprouted matki with 1 cup of water and little salt in a pressure cooker until 1-2 whistle, switch of the flame and let it cool down. Remove it from the cooker and keep aside.
2. Heat the oil in a deep pan. Add cumin seeds and mustard seeds, when seeds start cracking, add curry leaves, bay leave, dried red chili, ginger garlic paste and saut it for a minute.
3. Now add onion and fry it till golden brown. Add grated coconut and stir it again for few minutes.
4. Add chopped tomato and all spices (turmeric, red chili powder, garam masala, coriander powder) and saut till tomato becomes soft and mushy or for 2-3 minutes on medium flame.
5. Add boiled sprouted matki with water and mix well. Add salt and water if needed, and cook for few minutes on medium flame.
6. Matki Chi Usal is ready. Serve hot with roti, paratha, or steamed rice.
Tips:
- You can make sprouted matki at home to soaking overnight, then keep inside the thin cotton cloth or in a fine strainer for a day to make sprouted
Matki Chi Usal (Moth Bean Curry)
Ingredients
Method
- Boil the sprouted matki with 1 cup of water and little salt in a presser cooker until 1-2 whistle, switch of the flame and let it cool down. Remove it from the cooker and keep aside.
- Heat the oil in a deep pan. Add cumin seeds and mustard seeds, when seeds start cracking, add curry leaves, bay leave, dried red chili, ginger garlic paste and saut it for a minute.
- Now add onion and fry it till golden brown. Add grated coconut and stir it again for few minutes.
- Add chopped tomato and all spices (turmeric, red chili powder, garam masala, coriander powder) and saut till tomato becomes soft and mushy or for 2-3 minutes on medium flame.
- Add boiled sprouted matki with water and mix well. Add salt and water if needed, and cook for few minutes on medium flame.
- Matki Chi Usal is ready. Serve hot with roti, paratha, or steamed rice.
Notes
- You can make sprouted matki at home to soaking overnight, then keep inside the thin cotton cloth or in a fine strainer for a day to make sprouted.
1. Boil the sprouted matki with 1 cup of water and little salt in a pressure cooker until 1-2 whistle, switch of the flame and let it cool down. Remove it from the cooker and keep aside.
Please can you tell me why you sprout the beans first?
Sprouting legumes, grains, and seeds makes them much easier to digest by breaking down the anti-nutrients that are common in those foods.
This looks GREAT. I just bought some moth beans, not sure what to do with them- very excited at the idea of sprouting them! Can’t wait to try.
Thanks Philip! Please do try and let me know 🙂