Ingredients
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4 tbsp oil
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Few Mustard seeds
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Few Jeera
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Few curry leaves
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2 medium onion
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1/4 tspn ginger - garlic - green chilli paste
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1 large Tomato
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3/4 tspn Marathi masala
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1/4 tspn turmeric powder
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1 tspn kashmiri chilli powder
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1/4 tspn coriander powder
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1/2 cup Moth beanQuantity doubles after soaking
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salt
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1 cup water
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few coriander leaves
Directions
Why I Like Cooking with Matki
Matki is one of those ingredients that often goes unnoticed despite being highly nutritious and easy to prepare. As a working mom, I appreciate recipes that do not require hours in the kitchen yet provide a satisfying meal for the family. Matki usal is one such recipe. It is simple, budget-friendly, and pairs well with a variety of Indian breads.
What I particularly enjoy is its versatility. Some days I prepare it as a dry snack with just a tempering of spices, while on other days I turn it into a flavorful gravy like the one shared in this recipe.
Method of Preparation
- Take a handful of moth bean sprouts (matki) and soak them overnight in water.
- The next morning, transfer them to an open vessel with about 4 cups of water and boil for approximately 15 minutes until tender. Set aside.
- In a separate kadai, heat oil and add mustard seeds. Allow them to splutter.
- Add jeera and curry leaves, followed by finely chopped onions.
- Add freshly hand-ground ginger, garlic, and green chilli paste. Sauté well. A little extra oil at this stage can enhance the overall flavor.
- Add finely chopped tomatoes, cover, and cook for about 7 minutes until they turn soft and mushy.
- Add Kashmiri chilli powder, coriander powder, jeera powder, and Marathi garam masala. Mix everything well and continue stirring for a few minutes so the spices cook evenly.
- Pour in 1 cup of water, reduce the flame to low, cover, and allow the gravy to simmer gently.
- Add the boiled matki sprouts and mix well with the prepared masala.
- Continue cooking on a low flame for a few more minutes so the sprouts absorb all the flavors of the gravy.
- Avoid keeping the curry open while boiling, as covering helps retain the aroma and flavor.
- Garnish generously with finely chopped coriander leaves.
- Serve hot with pav, buns, bread, chapati, phulka roti, or even steamed rice.
Tips for Preparing Matki Usal
- Soaking the moth beans overnight helps reduce cooking time.
- Avoid overcooking the sprouts if you prefer a slight bite in the dish.
- Freshly ground ginger, garlic, and green chilli paste gives a much better flavor than ready-made pastes.
- A little extra oil may seem simple, but it helps carry the flavors of the spices beautifully.
- Marathi garam masala adds a traditional Maharashtrian touch to the curry.
- If you enjoy a thinner gravy, add a little more water and simmer for a few extra minutes.
Serving Suggestions
Matki usal is a versatile dish that can be enjoyed in several ways. It pairs wonderfully with phulka roti, pav, buns, chapati, or even steamed rice. Some people also enjoy it as a protein-rich breakfast topped with chopped onions, coriander leaves, and a squeeze of fresh lemon juice.
A bowl of hot matki usal served on a rainy evening with warm bread can make for a comforting and wholesome meal.
