One of the favorite Maharashtrian Recipes at my place is the Matki Usal recipe that I have shared on this post. This one is a flavorful and perfectly spiced recipe of Matki Usal, which is simply a sprouted matki or moth beans curry. Also made with typical regional spices, this recipe is a vegetarian wonder and is a must try too. It makes for a delicious as well as nutritious and filling meal when paired with roti, bhakri, poli or steamed rice.
About Matki Usal
Matki Usal is a traditional Maharashtrian dish that features sprouted moth or matki beans in a flavorful and spicy lentil-based gravy (usal or amti).
Different regions and households may have their own variations of this Matki Recipe, incorporating local spices or tweaks in the preparation method. Some might also include additional ingredients like tamarind or kokum for a slight tang and jaggery to balance that sourness.
One traditional ingredient that is pretty much a must for the recipe of Matki Usal is the classic Maharashtrian spice blend Goda Masala. So, make sure you have this spice powder mix. There are no substitutions for this masala in this recipe.
Table of Contents
The sprouting of matki is a crucial step in this Matki Recipe. I sprout the moth/matki beans at home and the process takes about 1 to 2 days. After they are sprouted, I refrigerate them and use within 2 days. Whenever I want to make a sprouts curry like this recipe or the traditional Usal, I make it a point to sprout the beans in advance.
The traditional tempering (tadka) for Matki Usal involves mustard seeds, cumin seeds and curry leaves. Sometimes even asafoetida (hing) and fenugreek seeds (methi dana) can also be added. This tempering is added at the beginning of the cooking process to infuse the dish with aromatic flavors.
About This Recipe
To prepare this Matki Recipe, I follow my friend’s recipe. She has been gracious enough to share so many recipes with me. While I may have made some alterations as per the flavors that are liked by members of my family, the dish is simply fantastic.
One of the days I actually forgot to make the tempering for this Matki Usal. To my surprise, then also, the dish was just as delicious as it is with the tadka.
Trust me, even without the basic tempering, the curry tastes very good. So, my take – if you want, then skip the tempering or do it. Both ways the dish tastes good.
If you want, you can garnish this Matki Recipe with some freshly grated coconut and chopped coriander leaves for that burst of earthiness and freshness.
This delish Moth Bean Curry does not take much of a time to get ready. Hence, great for a quick lunch or dinner. Some bean sprouts and the usual Indian ingredients are all that’s required.
Nutritious, light and filling, Matki Usal pairs extremely well with chapatis and steamed rice. Also, an authentic way to serve it is with the Maharashtrian bread called Bhakri that rice creates a wholesome and satisfying meal.
How to make Matki Recipe
Make Masala Paste
1. In a blender or grinder jar, take ½ heaped cup roughly chopped onions, 1.25 cups roughly chopped tomatoes, 4 to 5 roughly chopped garlic cloves and 1 inch roughly chopped ginger.
Blend the onions, tomatoes, garlic and ginger to a smooth and fine paste.
2. Heat 2 tablespoons oil in a pan or pot. Crackle ½ teaspoon mustard seeds first. Then, add ½ teaspoon cumin seeds and 6 to 7 curry leaves.
Sauté until the cumin sizzles or changes color and becomes fragrant. Next, add the prepared onion-tomato-ginger-garlic paste.
You can use any neutral flavored oil.
3. Stir and continue to sauté.
4. Keep stirring and sautéing till the oil starts to leave from the sides of the paste. It takes about 11 minutes on low to medium-low heat.
The final consistency of the paste is shown in the picture below.
5. Then, add the following ground spices – ¼ to ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 3 to 4 teaspoons homemade or store brought Goda Masala or as required.
6. Stir and mix very well.
Make Matki Usal
7. Stir and add 200 grams sprouted matki/moth beans.
8. Stir and add about 2 to 2.5 cups water. Season with salt according to taste.
Cover the pan and, on medium-low to medium heat, simmer the curry till the matki beans are softened and cooked well. But make sure that they are not overcooked or overdone.
If the liquids dry up, then add some more water. The consistency of Matki Usal is neither thin not thick. So, you can add water accordingly.
You can also make the curry in a pressure cooker. Just add less quantity of water and pressure cook for 1 to 2 whistles.
9. The Matki Recipe is ready to be served. Lastly, add 1 tablespoon chopped coriander leaves and mix with the rest of the curry or you can garnish it with coriander leaves.
10. Serve the Matki Usal hot with roti, bhakri, Poli, paratha or bread. This healthy and delicious curry can also be relished with steamed rice.
Expert Tips
- Ensure that you sprout the matki/moth beans well for improved taste and nutrition.
- If you plan to add tamarind/kokum and jaggery, make sure to balance these flavors well by adjusting the quantities.
- The tempering should be essentially added in the beginning. You can even choose to skip the tempering, if you want.
- The spice level can also be adjusted as per your preferences.
- Cook the sprouted matki until they are tender but not mushy. Overcooking may result in a loss of texture.
More Maharashtrian Recipes To Try!
Maharashtrian Food
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
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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
Instructions
Preparation
- Rinse the matki sprouts in water first once or twice. Drain the water and set sprouts aside.
- Chop the onions, tomatoes, garlic and ginger roughly.
- Blend the onions, tomatoes, garlic and ginger to fine and smooth paste in a grinder or blender. There is no need to add water while grinding as the juice from the tomatoes is enough.
Making matki usal
- Heat oil in a pan. Crackle the mustard seeds first.
- Add the cumin and curry leaves. Fry until the cumin sizzles or changes color or becomes fragrant.
- Add the ground onion-tomato-ginger-garlic paste.
- Stir and sauté on medium-low heat until the oil starts to leave from the sides of the paste.
- Add the turmeric powder, red chilli powder and goda masala.
- Stir to combine very well and then add the sprouted matki/moth beans.
- Mix well and add water. Season with salt. Cover the pan with lid.
- On a medium-low to medium heat simmer the curry until the sprouted matki beans are tender and cooked well.
- If the liquids dry up then add some more water.
- The consistency of matki usal is neither thin not thick. So you can add water accordingly.
- Check the taste and add red chili powder, salt and goda masala if needed.
- Lastly, add coriander leaves and mix with the rest of the curry.
- Or you can garnish with coriander leaves.
- Serve matki usal hot with roti, bhakri, poli, paratha or bread. It can also be served with rice.
Notes
- Make sure that the matki sprouts are fresh and do not have an unpleasant odor.
- Rinse the matki sprouts in water a few times before adding it to the curry base.
- The consistency of the matki usal can be adjusted by adding less or more water.
- For a spicier curry, add green chillies and increase the amount of red chilli powder.
Nutrition Info (Approximate Values)
This Matki Usal from the archives was first published on July 2014. It has been updated and republished on February 2024.
Hi, this sounds amazing and I want to try it.
The recipe asks for “200 grams sprouted moth beans (matki sprouts) or about 2 to 2.5 cups” — do I measure/weigh the beans after sprouting? If so, approximately what amount of dry moth beans should I start with before sprouting?
Thank you. You can weight the beans after sprouting. That will work perfectly for the recipe.
You could try using about ½ cup of dried moong beans (100 to 105 grams) and soak these to make the sprouts. The yield will be about 1.5 to 2 cups and may be even more as most dried beans expand to 2 to 3 times more of their original volume after soaking.
Thank you for the advice! This worked perfectly. We’ve never had anything like this before but we really liked it! Thank you for your help.
Glad to help!