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
Build a full meal around Matki Usal
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Moth Bean |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
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 | Cilantro , 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.