Matki Usal
Veg
Vegan
Moth beans (matki) — soaked and briefly sprouted until their tails just emerge, then cooked in a thin, spiced curry with tomatoes, onion, and a freshly ground dry coconut masala, finished with kokum or tamarind. The most protein-rich of Maharashtra's legume dishes, matki usal is the backbone of the Pune working-class lunch and the base of the iconic misal pav.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | matki (moth beans) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 teaspoons | godaa masala or garam masala |
| salt | to taste |
| 1 cup | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the matki (moth beans) in water for 6-8 hours or overnight.
- 2 Drain the soaked matki and set aside.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds and let them splutter.
- 5 Add cumin seeds and asafoetida, sauté for a few seconds.
- 6 Add the chopped onion and sauté until golden brown.
- 7 Add ginger-garlic paste and sauté until the raw smell disappears.
- 8 Add chopped tomato and cook until it turns soft.
- 9 Add turmeric powder, red chili powder, and godaa masala, and sauté for a minute.
- 10 Add the soaked matki and mix well.
- 11 Add salt and water, stir to combine.
- 12 Cover and cook on low heat until the matki is cooked and the water is absorbed, about 15-20 minutes.
- 13 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of freshly grated coconut towards the end of cooking.