MAHARASHTRIAN MATKI CHI USAL

Matki chi Usal recipe is one staple food in most of the Maharashtrian households as it is very easy to make and very nutritious as well. Matki is a very typically Indian bean, not as well known around world as the Green Moong Bean. All you needed is to sprout the moth [matki] beans one day in advance and keep them.  Matki usal ,means curry of sprouted moth beans. Matki means Moth Beans, also called Math in Marathi language. It is the general practice in our home to soak matki overnight and put it in cloth for sprouting on the other day. We generally use freshly sprouted beans to make curry. It is most common curry for kids lunch boxes as well. Sprouted moth beans are also used for making salads. Weight loss era demands more use of sprouts and we can make many more dishes like sprout bhel, sprout salad, sprout sandwich, sprout paratha, sprouted beans cutlets, etc. Matki usal is very famous Maharashtrian traditional cuisine, its lentil curry made with onion, tomato and other spices. This is just  perfect to dip a buttered toasted piece of pav/ bread. The curry can be served with rice or chaptis.

INGREDIENTS:

1 Cup sprouted Moth Beans / Matki

2 tablespoon Oil

1 tablespoon roasted Onion-Coconut Paste

1 teaspoon Ginger-Garlic Paste

Few Curry Leaves

1 Tomato, chopped

Pinch of Asafoetida

½ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

2 teaspoon Garam Masala / Kala Masala

1 teaspoon Coriander Seeds Powder

Salt as needed

Water as needed

METHOD:

How to sprout beans:

STEP 1 – Wash the moth beans under running tap water till water runs clear.

STEP 2 – Soak them in enough water for 7-8 hours or overnight.

STEP 3 – Drain excess water from it and take beans in damp cotton cloth, tie up the cloth and put in the bowl. Cover it and keep it in the warm place for one day. Within one day it will get sprouted well.

STEP 4 – Fresh sprouted matki can be ready to use or can be refrigerated for 2-3 days.

For making usal:

STEP 1 – Wash the sprouted beans well, add enough water and pressure cook for 1 whistle.[don’t overcook otherwise it will lose its shape]

STEP 2 – Let the pressure go down by itself and then open the lid.

STEP 3 – Heat oil in a pan on medium flame.

STEP 4 – Add curry leaves, onion-coconut paste and cook for 2 minutes. Then add ginger-garlic paste and mix well and sauté for 2 minutes until raw smell vanishes.

STEP 5 – Add chopped tomato in it and cook for few minutes till they becomes mushy.

STEP 6 – Now add turmeric powder, red chilli powder, garam/ kala masala powder and  mix it and

 cook for a minute.

STEP 7 – Add pressure cooked moth beans and ½ cup water and give a nice mix.

Add 1/2 teaspoon kashmiri red chilli powder and salt as needed and give a nice mix. Let it simmer for 4-5 minutes.

STEP 8 – Add 1/2 cup more water and mix well and cook it for 5-8 minutes.

Once it starts boiling, turn off the stove

and garnish it with some chopped coriander and ready to serve.

Serve with hot chapatti or phulka and enjoy.

NOTES: *Here I have prepared it with little gravy, but you can make it dry. We have added tomatoes in it which keep it much moist.

               *If needed more gravy, add more water to it and cook.