Matki Chi Usal – A Protein-Rich Curry from Maharashtra

Matki Chi Usal - A protein-Rich Maharashtrian Curry, Mumbai Street Food
Matki Chi Usal

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.

Serves: 4

Sprouting Time: 16 Hours

Cooking Time: 30 Minutes


  1. Matki – 3/4 Cup
  2. Onion – 1 Large
  3. Tomato – 2 Large
  4. Ginger – 1″ piece
  5. Garlic – 4 Cloves
  6. Goda Masala – 3/4 tsp
  7. Red Chilli Powder – 1 tsp
  8. Turmeric Powder – 1/4 tsp
  9. Grated Jaggery – 1 tsp
  10. Mustard Seeds or Rai – 1 tsp
  11. Cumin Seeds or Jeera – 1 tsp
  12. Curry Leaves – 6 to 8
  13. Oil – 1 tbsp
  14. Salt to Taste

Method to Sprout Matki

  1. Soak the matki in 2 cups of water for about 6 to 8 hours.
  2. Drain the water.
  3. Place the soaked beans in a large vessel and cover.
  4. Place at a dry, warm place for about 8 hours to sprout.
  5. Rinse the sprouts.

Method to Make the Matki Chi Usal

  1. Peel and chop the onion into large pieces.
  2. Chop the tomatoes into large pieces.
  3. Peel the ginger and garlic.
  4. Grind the tomato, onion, ginger and garlic into a smooth paste.
  5. In a wok, heat the oil.
  6. Add mustard seeds and wait till they splutter.
  7. Add the cumin seeds and stir-fry till they start to change colour.
  8. Add the curry leaves and stir-fry for a few seconds.
  9. Add the tomato-onion paste and stir-fry till the raw smell disappears and the paste thickens.
  10. Add the turmeric, goda masala, and red chilli powder.
  11. Stir-fry for a couple of minutes.
  12. Add the matki sprouts.
  13. Add 2 cups of water and mix well.
  14. Cook covered, while stirring occasionally,  till the sprouts soften.
  15. Add some more water, if required to form a gravy of pouring consistency.
  16. Add grated jaggery and salt.
  17. Mix well.
  18. 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. 🙂



I would love to hear your thoughts and suggestions. Do leave me a comment.