Matki Usal | Matki Recipe

Ingredients

• 200 grams sprouted moth beans (matki sprouts) or about 2 to 2.5 cups
• ½ cup onions – roughly chopped & heaped
• 1.25 cups tomatoes – roughly chopped, 100 grams
• 4 to 5 garlic cloves small to medium-sized, roughly chopped
• 1 inch ginger – peeled & roughly chopped
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 6 to 7 curry leaves
• 1 teaspoon kashmiri chilli powder or ½ teaspoon any other red chili powder
• ¼ to ½ teaspoon turmeric powder
• 3 to 4 teaspoon Goda Masala or add as required
• 2 tablespoons coriander leaves – chopped
• 2 to 2.5 cups water or add as required
• 2 tablespoons oil
• salt as required

Steps

Preparation

1. Rinse the matki sprouts once or twice in water, drain them and set aside.
2. Cut the onions, tomatoes, garlic and ginger into rough pieces.
3. Use a grinder or blender to make a fine, smooth paste of the onions, tomatoes, garlic and ginger. The tomato juice supplies enough liquid, so no water needs to be added during grinding.

Making matki usal

1. Heat the oil in a pan and let the mustard seeds crackle first.
2. Put in the cumin and curry leaves, then fry until the cumin sizzles, changes color or becomes fragrant.
3. The onion-tomato-ginger-garlic paste goes into the pan next.
4. Stir and sauté over medium-low heat until oil begins to come away from the sides of the paste.
5. Add the turmeric and red chilli powders along with the goda masala.
6. After stirring them in thoroughly, add the sprouted matki or moth beans.
7. Mix thoroughly before adding water. Season with salt, then close the pan with a lid.
8. Let the curry simmer over medium-low to medium heat until the sprouted beans are tender and fully cooked.
9. If the liquid dries out, add some more water.
10. Adjust the water so that the usal has a consistency that is neither thin nor thick.
11. Taste, then add red chili powder, salt and goda masala only if needed.
12. Finish by adding coriander leaves and mixing them through the curry.
13. Alternatively, use the coriander leaves as a garnish.
14. Offer the matki usal hot with roti, bhakri, poli, paratha or bread, or serve it with rice.