Matkichi Usal

Matkichi Usal

Matkichi Usal

Veg Vegan

Sprouted moth bean curry — whole moth beans (matki) soaked overnight, drained, and left wrapped in a moist cloth for one day until they sprout tiny tails, then cooked with a freshly ground masala of dried red chilli, coriander, cumin, coconut, and onion-garlic paste, tamarind for sourness, and jaggery for sweetness until the sprouts are just tender but retain their shape and the gravy is thick and spiced. The sprouts provide both protein and a sprouting-specific fresh, nutty flavour that plain cooked beans cannot produce. Eaten with pav (bread rolls) as misal pav, or as a side with bhakri. The matkichi usal is the specific Vidarbha variant of the Maharashtra-wide usal; the fiery spice level and the generous use of coconut in the masala are the regional markers. Ubiquitous at street food stalls across Nagpur and Amravati.

Cuisines

Malvani Vidarbha Kolhapuri Maharashtrian

Best for

Breakfast Lunch

Build a full meal around Matkichi Usal

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Moth Bean 1 cup Moth Bean
oil 2 tablespoons Oil
Mustard Seed 1 teaspoon Mustard Seed
Cumin 1 teaspoon Cumin , seeds
asafoetida 1 pinch Asafoetida
Onion 1 medium Onion , finely chopped
Tomato 1 medium Tomato , finely chopped
ginger-garlic paste 2 teaspoons Ginger-garlic paste
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Godaa Masala 1 teaspoon Godaa Masala , or garam masala
water 1 cup Water
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Wash the moth beans thoroughly and soak them in water for 6-8 hours or overnight.
  2. 2 Drain the soaked beans and set aside.
  3. 3 Heat oil in a pan over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add cumin seeds and asafoetida, sauté for a few seconds.
  6. 6 Add chopped onions and sauté until they turn golden brown.
  7. 7 Add ginger-garlic paste and sauté until the raw smell disappears.
  8. 8 Add chopped tomatoes and cook until they become soft and mushy.
  9. 9 Add turmeric powder, red chili powder, and godaa masala or garam masala, and sauté for a minute.
  10. 10 Add the soaked moth beans and mix well.
  11. 11 Add water and salt to taste, stir to combine.
  12. 12 Cover and cook on low heat until the beans are cooked and the curry thickens, about 15-20 minutes.
  13. 13 Garnish with chopped coriander leaves before serving.

Tips

For a richer taste, you can add a tablespoon of grated coconut while cooking.