Matki Chi Usal is found in almost all Maharashtrian homes and is very popular with Mumbaikars as well; you will find many a street food stall selling Usal Pav (along with the popular Misal Pav, which uses Usal as a base) at lunch.
Usal is a generic term for sprouted beans curry. You can make it with many a dried bean or a mix of several beans (moong, matki, vatana, etc.). Given that beans form the bulk of the usal, it is protein-rich and spicy to boot!
Notice how traditional food pairs different nutrition components. Protein is best digested if there is carbohydrate accompanying it. Usal (protein) is eaten with chapati/poli or pav (carb). 🙂
One of the most popular versions of Usal is made with Matki (Moth Beans). Today, I made a quick and easy version with store-bought Goda Masala.
Sprouting Time: 16 Hours
Cooking Time: 30 Minutes
- Matki – 3/4 Cup
- Onion – 1 Large
- Tomato – 2 Large
- Ginger – 1″ piece
- Garlic – 4 Cloves
- Goda Masala – 3/4 tsp
- Red Chilli Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Grated Jaggery – 1 tsp
- Mustard Seeds or Rai – 1 tsp
- Cumin Seeds or Jeera – 1 tsp
- Curry Leaves – 6 to 8
- Oil – 1 tbsp
- Salt to Taste
Method to Sprout Matki
- Soak the matki in 2 cups of water for about 6 to 8 hours.
- Drain the water.
- Place the soaked beans in a large vessel and cover.
- Place at a dry, warm place for about 8 hours to sprout.
- Rinse the sprouts.
Method to Make the Matki Chi Usal
- Peel and chop the onion into large pieces.
- Chop the tomatoes into large pieces.
- Peel the ginger and garlic.
- Grind the tomato, onion, ginger and garlic into a smooth paste.
- In a wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the cumin seeds and stir-fry till they start to change colour.
- Add the curry leaves and stir-fry for a few seconds.
- Add the tomato-onion paste and stir-fry till the raw smell disappears and the paste thickens.
- Add the turmeric, goda masala, and red chilli powder.
- Stir-fry for a couple of minutes.
- Add the matki sprouts.
- Add 2 cups of water and mix well.
- Cook covered, while stirring occasionally, till the sprouts soften.
- Add some more water, if required to form a gravy of pouring consistency.
- Add grated jaggery and salt.
- Mix well.
- Serve hot with rotis or pav.
- If you do not have access to Goda Masala, you could add garam masala.
- If you don’t have matki, use any sprouts that you have handy.
- Have left over usal, convert it to Misal. 🙂