Matki Chi Usal
Nutritious sprouted moth bean stir-fry with a coconut-spice base.
About this dish
A cornerstone of Maharashtrian home cooking, Matki Chi Usal is a nutritious sprout stir-fry that showcases the earthy flavor of moth beans. While eaten across the state, the Mumbai version often balances the heat of Goda Masala with the sweetness of jaggery and fresh coconut. It is typically prepared for breakfast or a light lunch, prized for its high protein content and digestibility.
Ingredients
The Base
- 2 cups (300g) Sprouted Matki (moth beans)
- 2 tbsp Groundnut oil
- 1 tsp Mustard seeds (mohari)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Asafoetida (hing)
- 10-12 Fresh curry leaves
- 1/2 tsp Turmeric powder
Aromatics and Spices
- 1 large Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 tsp Goda Masala (or Kala Masala)
- 1 tsp Kashmiri red chili powder
- 1 tbsp Jaggery (gud), grated
- Salt to taste
- 1/2 cup Hot water
Garnish
- 1/4 cup Freshly grated coconut
- 2 tbsp Fresh coriander, chopped
- 1 tbsp Lemon juice
Method
- 1
Tempering the oil
Heat groundnut oil in a heavy-bottomed kadai over medium heat until it shimmers. Add mustard seeds and wait for them to crackle completely, then add cumin seeds, hing, and curry leaves. The curry leaves should turn crisp but not brown, releasing a toasted aroma within 10 seconds.
- 2
Sautéing the onions
Add the finely chopped onions to the tempering. Sauté for 5-6 minutes on medium heat until they turn translucent and slightly golden at the edges; do not caramelize them fully. Add the ginger-garlic paste and sauté for another minute until the raw smell dissipates.
- 3
Blooming the spices
Lower the heat to minimum and add turmeric, Goda Masala, and red chili powder. Stir quickly for 30 seconds to let the oils extract the spice flavors without burning the powders. The masala should look dark and fragrant.
- 4
Incorporating the sprouts
Add the sprouted matki to the kadai and toss thoroughly to coat every sprout with the spice base. Increasing the heat to medium-low, sauté the sprouts for 2-3 minutes to slightly soften the outer skin before adding moisture.
- 5
Simmering to tenderness
Pour in 1/2 cup of hot water (using cold water toughens the sprouts) and add salt and jaggery. Stir well, cover with a lid, and let it steam for 8-10 minutes. The sprouts should be tender to the bite but still hold their shape, not turn mushy.
- 6
Checking the consistency
Remove the lid and check if the water has been mostly absorbed; the Usal should be moist but not swimming in liquid. If too wet, cook uncovered for 2 minutes on high heat while stirring gently.
- 7
Finishing touches
Turn off the heat and stir in the lemon juice. This acidity balances the sweetness of the jaggery and the depth of the Goda Masala. Taste and adjust salt if necessary.
- 8
Garnishing
Generously sprinkle the freshly grated coconut and chopped coriander over the top. The coconut adds a creamy texture that contrasts with the earthy beans.
- 9
Resting the dish
Allow the Usal to sit covered for 5 minutes before serving. This allows the flavors to settle and the sprouts to absorb the residual steam for a perfect texture.
Notes & variations
- To sprout matki: soak for 8 hours, drain, and hang in a damp muslin cloth for 24 hours in a warm place.
- If Goda Masala is unavailable, use a mix of Garam Masala and 1 tsp of toasted coconut powder.
- Store leftovers in the fridge for up to 3 days; it tastes even better the next day.
- For a Mumbai street-style twist, serve with a side of 'Kanda Bhaji' (onion fritters).
Serve with
Serve hot with soft Pav (bread rolls) or Bhakri and a wedge of lime.
Cook's note
Never overcook the matki in a pressure cooker; the texture must be distinct and 'al dente' for an authentic Usal.